Preparation Steps

• In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press mixture firmly into the bottom of an 8-inch springform pan to form the crust.
• In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
• Add powdered sugar and vanilla extract to the cream cheese and continue beating until fully combined.
• In a separate chilled bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.
• Fold in the sliced strawberries carefully.
• Pour the cheesecake filling over the crust in the springform pan and smooth the top.
• Refrigerate the cheesecake for at least 4 hours or until fully set before serving.
• Top with additional fresh strawberries before serving, if desired.