For the filling:
2 8-ounce packages cream cheese, room temperature
1/2 cup sugar
1 teaspoon vanilla extract
1 cup heavy cream
For the pie:
1 9-inch graham cracker crust, store-bought or homemade (baked and cooled if homemade)
2 cups fresh fruit, sliced or cut into small pieces
In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese until smooth, 2 to 3 minutes. Add the sugar and vanilla extract and beat until fully incorporated, scraping down the sides of the bowl if necessary.
In a separate bowl, whip the cream, either on medium speed with the whisk attachment for a stand mixer or by hand, until stiff peaks form, about 8 minutes.
Gently fold the whipped cream into the cream cheese mixture. Pour the filling into the pie crust. Cover the pie and refrigerate for 4 hours before serving.
When ready to serve, remove the pie from the refrigerator and top with your favorite summer fruit.
Store any leftovers in the refrigerator for up to four days.