Place the graham crackers inside a food processor and pulse until they turn into crumbs

Add the graham cracker crumbs, melted butter, salt, and brown sugar to a bowl and mix to combine the cheesecake crust

Line an 8 by 8 baking dish with parchment paper (leave enough overhang on the sides so that you can pull the bars out after), then press the graham cracker crust into the bottom in an even layer. Use your hands to press it down firmly into the pan

Using either a kitchenaid or hand mixer, beat the cream cheese until fluffy. Add the powdered sugar and vanilla extract and beat again until combined

In a separate bowl, whip the heavy cream until stiff peaks form

Fold the whipped cream into the cream cheese mixture until combined

Pour the no bake cheesecake filling onto the graham cracker crust and smooth out the top

Cover and chill the no bake cheesecake bars in the fridge for at least 6 hours, but preferably overnight.

Grab the parchment paper sides and lift the bars from the pan. Cut into 16 squares and serve chilled