In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar, mixing until well combined. Pour the mixture into a 9-inch pie dish and use the back of a measuring cup to firmly press the crust into the bottom and up the sides. Chill the crust in the refrigerator for about 30 minutes to set while you prepare the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar, lemon juice, and vanilla extract, continuing to mix until completely incorporated and free of lumps.

In a separate bowl, whip the heavy whipping cream until soft peaks form, approximately 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the whipped cream.

Take half of the freshly washed blueberries and puree them in a blender or food processor until smooth. Gently fold the blueberry puree into the cream cheese mixture, ensuring that the color is evenly distributed.

Spread the blueberry cream cheese filling evenly over the chilled crust, smoothing the top with a spatula. Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, ideally overnight, to allow it to set firmly.

Before serving, remove the cheesecake from the refrigerator and scatter the reserved whole blueberries and fresh mint leaves on top. Slice into wedges and serve chilled.