For the filling, combine cream cheese, lemon juice and ⅔ cup sugar in a mixing bowl and beat until smooth. In a separate bowl, whip cream and vanilla to soft peaks, then gently stir into cream cheese mixture until completely combined. Transfer filling into cooled crust, loosely cover and chill 3 hr or up to a day.
Make this gluten free! Just swap in gluten free shortbread cookies or animal crackers for the regular cookie crumbs. Easy!