In a medium bowl, combine graham cracker crumbs and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Refrigerate for 30 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add 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.

Spread half of the cream cheese mixture over the chilled crust.

Layer half of the diced peaches and mixed berries on top.

Spread the remaining cream cheese mixture over the fruit, then top with the remaining peaches and berries.

Drizzle peach preserves over the top.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

To serve, carefully remove the sides of the springform pan. Slice and enjoy!