In a food processor, pulse graham crackers until fine crumbs form. Add sugar and melted butter, and pulse again until the mixture resembles wet sand.

Press the mixture firmly into the bottom of an 8×8-inch pan lined with parchment paper. Chill in the refrigerator while preparing the filling.

In a blender or food processor, puree the strawberries until smooth. Set aside.

Tip: If you prefer less texture, strain the puree to remove seeds.

In a large mixing bowl, beat the cream cheese until smooth. Add sugar and vanilla extract, mixing until fully combined.

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

Gently fold the whipped cream and strawberry puree into the cream cheese mixture until fully incorporated and fluffy.

Tip: Use a rubber spatula to keep the mixture airy.

Spread the filling evenly over the chilled crust and smooth the top with a spatula.

Refrigerate for at least 4 hours or overnight until firm.

Lift the cheesecake out of the pan using parchment paper. Slice into 9 bars and serve chilled.

Optional: Garnish with fresh strawberry slices or mint leaves.