Mix the graham cracker crumbs, melted butter, and sugar in a bowl and toss to combine. In a 9" springform pan, press the graham cracker mixture along the bottom evenly and 1" up the sides. Set in the freezer for at least 20 minutes while you make the filling.

Cream the cream cheese in the bowl of your stand mixer until smooth, about 4 minutes on high. Add the condensed milk in a stream over medium-low speed. Scrape the sides and bottom of the mixer and beat another minute. Stir in the lemon zest, juice and vanilla and beat another minute longer. Mixture should be smooth with no clumps.

Spoon the cream cheese mixture into the prepared crust and smooth the top. Wrap with plastic wrap and place in fridge to set at least 4 hours to overnight.

Slice and serve with desired cheesecake toppings.