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 9-inch springform pan to form the crust.

In another mixing bowl, beat the softened cream cheese and powdered sugar until smooth.

In a separate bowl, whip the chilled 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.

Spread the filling evenly over the crust in the springform pan.

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

Remove the cake from the springform pan and slice to serve.

Garnish with additional strawberries if desired.