Begin by dicing fresh peaches into bite-sized pieces and tossing them gently with lemon juice to prevent browning. Set aside.

In a large mixing bowl, pour in the chilled heavy cream and whip on medium-high speed for about 3-5 minutes or until soft peaks form.

In a separate bowl, mix together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture using a spatula.

Incorporate the marinated peach pieces into the fluffy cream mixture, folding gently until evenly distributed.

Combine graham cracker crumbs with melted butter in a medium bowl until fully coated.

Layer the graham cracker mixture in the bottom of a serving dish and spoon the peach cheesecake fluff on top, or fold the crumbs into the fluff.

Cover the finished Peach Cheesecake Fluff with plastic wrap and refrigerate for at least 2 hours before serving.