Preheat your oven to 350°F (180°C).

In a medium-sized bowl, mix together the crushed graham crackers, granulated sugar, and melted butter until well combined. Press this mixture into the bottom of a 9-inch springform pan to form the crust. Bake for 8-10 minutes until golden brown, then remove from the oven and let it cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Then, fold in the diced strawberries.

Pour the cheesecake filling over the cooled crust, smoothing out the top with a spatula. Refrigerate for at least 4 hours or overnight until set.

Just before serving, sprinkle the remaining crushed graham crackers over the top and garnish with fresh strawberries.

Slice up your cheesecake and serve.