Put the cream cheese into a large mixing bowl & set out for about an hour. (You don't really need a bowl this large, but the deeper, the better since the filling likes to fly around the kitchen when you mix it up.) When the time is up, preheat the oven to 350 degrees F.
In a different microwave-proof medium-sized bowl, melt the butter for about 30 seconds. Add the graham cracker crumbs & sugar.
Stir them together with a fork & put into a pie dish, savings a few bits of crumbs for decorating at Step #7. Using your fingers (or a spoon, if you want), press the crumbs up the side of the pie dish. Then flatten the bottom of the crust. Set aside.
Going back to the bowl with the softened cream cheese, the recipe says to beat together the cream cheese, sugar, and vanilla, THEN add the eggs and beat again. (As you can see from the photo, I have a hard time following directions.)
This is what it looks like when you do it as directed. =^..^=
Whichever way you did it, beat the filling ingredients with a mixer until well-blended.
Spoon into the prepared pie crust. If you remembered to hold back a few crumbs, sprinkle them on the top. (If you forgot, it's OK. The cheese cake will still be delicious. Promise!)
Bake at 350 degrees F. for around 30-40 minutes, or until the center is almost set. Cool, then refrigerate for at least 3 hours.