Beat the softened cream cheese until smooth using an electric mixer.

Gradually add the sugar to the cream cheese and continue beating until well combined.

Blend in the sour cream and vanilla extract, mixing until smooth and consistent.

Gently fold in the whipped topping, ensuring it is evenly distributed throughout the mixture.

Spoon the cheesecake filling into the graham cracker pie crust.

Cover the cheesecake and chill in the refrigerator for at least 4 hours, or preferably overnight, to allow it to set completely.

Before serving, garnish with your favorite fruit toppings such as canned blueberries, drained mandarin oranges, or canned cherries.