Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add the limoncello, eggs, lemon zest, lemon juice, and vanilla extract. Mix until fully combined and smooth.

Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes, or until the center is set and slightly jiggly.

Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.

Remove from the oven and refrigerate for at least 4 hours or overnight before serving.

Top with whipped cream and garnish with lemon slices before serving.