Preheat your oven to 325°F (165°C). Combine crushed graham crackers and melted butter until evenly moistened. Press into the bottom of a 9-inch springform pan and bake for 10 minutes. Allow to cool.

In a large bowl, beat cream cheese until smooth. Gradually add sugar; mix well. Beat in eggs one at a time, followed by vanilla extract.

Pour filling over cooled crust. Bake in a water bath for approximately 60 minutes until edges are set but center has a slight jiggle.

Turn off the oven, leaving the cheesecake inside with the door slightly ajar for 1 hour. Cool to room temperature, then refrigerate overnight.

Mix granulated sugar and cinnamon. Sprinkle over cheesecake before serving.