Prepare the Crust: In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until well combined and press the mixture into the bottom of a 9-inch springform pan. Use the back of a measuring cup to firmly press it down. Set aside.
Make the Filling: In another large mixing bowl, beat the cream cheese until creamy and smooth. Gradually add in the powdered sugar and vanilla extract, mixing until well combined and there are no lumps.
Whip the Cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream. Stir in the diced strawberries gently.
Combine Layers: Pour the cheesecake filling over the prepared graham cracker crust, smoothing the top with a spatula. Cover and refrigerate for at least four hours, preferably overnight, to allow it to set.
Serve: Once set, carefully remove the sides of the springform pan. Top with additional strawberries before slicing. Serve chilled and enjoy the delightful combination of creamy cheesecake and fresh strawberries!