Line a 9-inch springform pan with parchment paper. Combine graham cracker crumbs, sugar, and cinnamon in a bowl. Add melted butter and mix until crumbs are evenly coated. Press firmly into the bottom of the pan. Refrigerate while preparing filling.

Beat softened cream cheese with a mixer for 2-3 minutes until smooth and fluffy. Add powdered sugar, vanilla, and cinnamon. Beat for 1 more minute until fully combined. Scrape down sides of bowl as needed.

In a separate cold bowl, whip heavy cream on high speed until stiff peaks form, about 2-3 minutes. The cream should hold its shape when beaters are lifted.

Gently fold whipped cream into cream cheese mixture in three additions using a rubber spatula. Use a scooping motion to avoid deflating the mixture. Fold until smooth and fully combined.

Pour half the filling over chilled crust and spread evenly. Sprinkle with half the cinnamon-sugar mixture. Swirl gently with a knife using figure-eight motions. Add remaining filling, smooth top, then add remaining cinnamon sugar and swirl again.

Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight until completely set. Run a knife around edges before releasing springform pan. Slice with a clean knife, wiping between cuts.