Preheat your oven to 350°F (175°C). In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Pour half of the cream cheese mixture over the cooled crust, spreading it evenly. Layer the diced peaches on top, then add the remaining cream cheese mixture. Smooth the top with a spatula.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, whip the powdered sugar into the remaining heavy cream until soft peaks form. Spread or pipe the whipped cream over the cheesecake and top with the mixed berries.