In a mixing bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a springform pan to form an even layer. Refrigerate for 30 minutes.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

In another bowl, whip the heavy cream and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Fold in the sliced strawberries until evenly distributed.

Pour the filling over the chilled crust in the springform pan. Smooth the top with a spatula.

Cover and refrigerate for at least 4 hours or until set.

Once set, remove the cheesecake from the springform pan. Slice and serve chilled, garnished with additional strawberries if desired.