In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using a handheld mixer, beat the cream cheese for 1-2 minutes or until smooth. Add the powdered sugar, fresh lemon juice, and vanilla extract and mix until fully combined, stopping to scrape down the sides of the bowl as needed. Set aside.
Add the heavy whipping cream to a separate mixing bowl, using a handheld mixer or stand mixer fitted with the whisk attachment, mix on low-medium speed for 30 seconds to 1 minute then increase the speed to medium-high and continue mixing until stiff peaks form.
Gently fold one-third of the whipped cream into the cream cheese mixture until just combined, then fold in the remaining whipped cream until fully combined.
Remove the springform pan with the crust from the refrigerator and scoop the filling on top of the crust. Spread the filling into one even layer and smooth out the top.
Cover tightly and transfer to the refrigerator to chill for at least 6 hours or overnight. Carefully release from the springform pan (slice a knife around the outside if needed), then slice, and enjoy!