In a large bowl, add the graham crackers, sugar, and melted butter. Mix together until fully combined. Press the mixture firmly into the bottom of a 6-inch springform pan. Place it into the refrigerator.

Add the cream cheese and sugar to the bowl of a stand mixer. Beat cream cheese and sugar mix until combined. Then, add vanilla and egg, one at a time, beating well after each addition.

Pour the cheesecake mixture into the prepared crust. Cover the cheesecake with foil and loosely wrap the pan. Fold a long piece of foil in half and place it under the cheesecake's prepared pan to form a sling.

Place the rack into the bottom of the Instant Pot (electric pressure cooker) and pour water into the pot. Then, place the cheesecake and sling into the Instant Pot. Close the Instant Pot and the pressure release valve.

Set the Instant Pot to manual, high pressure for 30 minutes. Let the steam release naturally for 15 minutes. Carefully remove the cheesecake. If you find few drops of water on the cake’s edges, gently remove them with paper towel.

Allow your Instant Pot cheesecake to cool for 1 hour, then place it in the fridge to set for 2-3 hours before serving.