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Preheat your oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan to form the crust.
In another bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spread half of the cream cheese mixture over the crust, followed by a layer of sliced strawberries. Repeat with the remaining mixture.
Drizzle the top with strawberry puree.
Chill the cake in the refrigerator for at least 4 hours or overnight before serving.