1. Cream together the sugar and cream cheese in a large mixing bowl until smooth.
2. Blend in the sour cream and vanilla until well-mixed.
3. Fold in your cool whip.
4. Spoon the batter into a prepared graham cracker crust. Level the top of the pie and then cover with plastic wrap.
5. Place the cheesecake in the fridge to chill for about 4 hours before serving.