In a medium mixing bowl, combine graham cracker crumbs and melted unsalted butter until it resembles damp sand. Press firmly into the bottom of a 9x13-inch dish to form a crust.

In a large bowl, beat cream cheese and powdered sugar together until smooth. In another bowl, whip heavy cream and vanilla until stiff peaks form. Fold whipped cream into cream cheese mixture.

Spread half of the cheesecake filling over the crust, layer with sliced strawberries, then top with remaining cheesecake filling.

Sprinkle remaining graham cracker mixture over the top and press down slightly. Cover and refrigerate for at least 4 hours or overnight.

After chilling, slice into squares and serve with additional fresh strawberries or whipped cream.