In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar and melted butter together until crumbly. The mixture will stick together if you press it between your thumb and forefinger. Press the mixture into the bottom of a 9×13 cake pan or dish. Place in the fridge to firm it up while you make the cheesecake layer.

In the bowl to your stand mixer, use the whisk attachment to beat the cream cheese and powdered sugar on high speed until smooth.

Add the heavy cream and vanilla extract and continue beating on high for about 2 minutes. The mixture will be fluffy and smooth.

Add the diced strawberries to the bowl and use a spatula to fold the strawberries into the cream cheese mixture.

Spread the cheesecake layer over the chilled crust and smooth it into an even layer. Place in the fridge to chill while we work on the jello layer.

In a large bowl, dissolve the strawberry jello with the boiling water. Whisk to make sure that there are no granules in the bowl.

Add the greek yogurt and whisk to combine.

Add the whipped cream and fold it into the jello mixture.

Smooth the jello mixture in an even layer over the chilled cheesecake layer. Place in the fridge to chill for 2 hours.

Once set, smooth the whipped topping over the top and chill for 30 minutes or cover and chill for up to overnight.

Slice and serve with fresh strawberries and mint for garnish. Enjoy!