In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
Gradually add the powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Stir in the crushed Oreo cookies, mixing until evenly distributed.
Pour the cheesecake filling into the graham cracker crust, smoothing the top with a spatula.
Arrange the halved Oreo cookies on top of the cheesecake for decoration.
Cover and refrigerate for at least 4 hours, or overnight for best results.
Slice and serve chilled.