In a medium bowl, combine graham cracker crumbs with granulated sugar and melted butter, mixing until fully moistened. Firmly press this mixture into the bottom of a 9-inch springform pan, creating an even layer. Chill the crust in the refrigerator for at least 30 minutes to help it set and hold together.

In a large mixing bowl, beat softened cream cheese using an electric mixer on medium speed until creamy and smooth, about 2 minutes. Gradually add powdered sugar, vanilla extract, and pistachio butter, mixing until fully blended. Stir in the finely ground pistachios.

In a separate chilled bowl, pour in cold heavy cream and whip using an electric mixer until soft peaks begin to form, which usually takes about 3-4 minutes.

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

Pour the creamy filling over the chilled graham cracker crust, spreading it evenly. Tap the springform pan lightly on the counter to eliminate any air bubbles.

Cover the cheesecake with plastic wrap and place it in the refrigerator for a minimum of 4 hours or until fully set.

Once set, carefully remove the sides of the springform pan and transfer the cheesecake to a serving plate. Top with chopped pistachios and whipped cream if desired.