Finely crumble graham crackers using a food processor. Place into the food processor and process for 10 seconds or until you have fine crumbs. Add sugar and pulse a few times to thoroughly mix. Add melted butter and process for 10 seconds, scraping down the bowl if necessary halfway through, to allow for even distribution of butter.
Pour crumb mixture into a 6" springform pan. Gently press it into the bottom and up the sides of the pan using a tart shaper or the back of a spoon. Refrigerate while making the filling.
Rinse and dry your food processor bowl, cover and blade. Add cream cheese, sugar, whipping cream, vanilla and eggs. Process for 10 seconds. Scrape down the sides of the bowl and process for another 10 seconds until the mixture is combined well. Pour into prepared crust and smooth with a spatula. Cover with paper towel and then foil, sealing loosely around the edge of the pan.
Place 1-1/2 cups of water into the instant pot. Place the cheesecake onto the rack and place both into the instant pot. Place the lid on the instant pot and seal it, closing the pressure valve.
Cook the cheesecake on manual, high pressure for 30 minutes. Let set when finished cooking for another 15 minutes. Release pressure and carefully remove from the instant pot. Remove the foil and paper towel and let cool. Cover and refrigerate overnight before slicing and serving the following day.