Combine graham cracker crumbs, granulated sugar, and melted unsalted butter in a bowl. Press into the bottom of a 9-inch springform pan.

Preheat oven to 350°F (175°C). Bake the crust for 8-10 minutes until golden brown. Allow to cool.

Beat softened cream cheese in a mixing bowl until smooth. Gradually add granulated sugar, vanilla extract, and lemon juice.

Whip heavy cream in a separate bowl to stiff peaks, then fold into the cream cheese mixture.

Pour filling over the cooled crust, smoothing the top evenly.

Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Once set, arrange peach slices and mixed berries on top of the cheesecake.

Garnish with fresh mint leaves if desired, then slice and serve chilled.