Preheat your oven to 350°F (175°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well-combined.

Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let it cool.

In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy.

Add in the vanilla extract and mix thoroughly.

Incorporate the eggs one at a time, mixing well after each addition.

Pour the cheesecake filling over the cooled crust, smoothing it out evenly.

Bake for 50-60 minutes or until the edges are set, and the center is slightly jiggly.

Allow the cheesecake to cool completely at room temperature, then refrigerate for at least 4 hours (or overnight for the best flavor).

In a saucepan, combine the sliced peaches, sugar, cinnamon, and cornstarch.

Cook over medium heat until the mixture is bubbly and thickened, about 5-7 minutes.

Once done, let it cool slightly before spreading it over the cheesecake.

Carefully remove the cheesecake from the springform pan.

Spread the cooled peach topping evenly over the cheesecake.

Cut into slices and serve with whipped cream and a garnish of mint leaves if desired.