In a bowl, combine the graham cracker crumbs and melted butter. Mix until well combined. The mixture should resemble wet sand.

Press the crust mixture evenly into the bottom of a greased 9×9-inch square baking dish. Use the back of a measuring cup or your fingers to pack it firmly. Chill it in the refrigerator while you prepare the filling.

In a saucepan over medium heat, combine the chopped rhubarb and 1 cup of sugar. Stir occasionally and allow the mixture to cook down until the rhubarb is tender and syrupy, about 10-12 minutes. Remove from heat and let it cool.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add in the powdered sugar and vanilla extract, mixing until creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, creating a light and airy filling.

Once the rhubarb mixture is cool, fold it gently into the cream cheese filling.

Pour the rhubarb cheesecake filling over the chilled crust and spread it evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, until set.

Cut into squares and serve chilled. Enjoy your delightful creation!