1. In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix until all crumbs are moistened.

2. Transfer this mixture to an 8×8 inch square baking dish. Using the bottom of a glass or your knuckles, press the crust mixture down very firmly and evenly into the bottom of the dish. Chill the crust in the refrigerator for at least 30 minutes.

3. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

4. Add the powdered sugar and vanilla extract, beating until well combined and fluffy.

5. In a separate, very cold bowl, beat the cold heavy whipping cream on high speed until stiff peaks form.

6. Gently fold the whipped cream into the cream cheese mixture until just combined. Do not overmix.

7. Spread the cream cheese filling evenly over the chilled graham cracker crust.

8. Arrange the sliced fresh strawberries on top of the cream cheese layer, covering the entire surface.

9. Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or overnight, to allow the dessert to set completely.

10. Serve chilled and enjoy.