Preheat your oven to 350°F (175°C) while you prepare the crust.

Combine the graham cracker crumbs and melted butter in a bowl until it resembles wet sand. Press this mixture evenly into the bottom of a springform pan.

Blend the cream cheese, sugar, and vanilla until smooth and creamy in a mixing bowl. Scrape down the sides and mix for about 2-3 minutes until there are no lumps.

Add the eggs one at a time, mixing on low speed after each addition.

Pour the cream cheese mixture over the prepared crust, smoothing out the top with a spatula. Bake in the preheated oven for 55-60 minutes until set around the edges but slightly jiggly in the center.

Cool the cheesecake at room temperature for about an hour before transferring it to the fridge. Refrigerate for at least 4 hours or overnight.

Prepare the cinnamon sugar topping by mixing sugar and cinnamon in a small bowl.

Sprinkle the cinnamon sugar generously over the cooled cheesecake before serving.