In a medium-sized bowl, combine the graham cracker crumbs and melted butter. Mix well until everything is combined and the crumbs have a sand-like consistency.

Press this mixture firmly into the base of a 9-inch springform pan. Use the back of a measuring cup for a smooth surface.

In another large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy. Add in the vanilla extract and mix again.

In a separate bowl, use an electric mixer to whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Pour the cheesecake filling over the prepared crust and spread it evenly. Tap the pan gently on the counter to release any air bubbles.

Cover with plastic wrap or a lid and chill in the refrigerator for at least 4 hours or overnight.

Once chilled, remove the cheesecake from the fridge. Top with fresh strawberries and, if you’re feeling fancy, a few mint leaves.

Slice and serve this beauty to your family and friends.