Preheat your oven to 350°F (175°C).

In a bowl, combine the graham cracker crumbs, granulated sugar, and melted butter until mixed well.

Press the mixture firmly into the bottom of an 8-inch square baking pan.

Bake for about 10 minutes and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth.

Add the powdered sugar and vanilla extract, beating until combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Spoon the cheesecake filling over the cooled crust and smooth it out.

Refrigerate for 4-6 hours or until set.

Combine crushed freeze-dried strawberries, crushed nuts, and granulated sugar in a bowl.

Once cheesecake is set, sprinkle the mixture on top.

Using a sharp knife, cut into squares or chunks.

Serve on a platter and enjoy!