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Mix the butter in a medium-sized mixing bowl with the graham crackers crumbs until a sandy mixture forms.
Press the graham cracker mixture into a 9-inch springform pan and set the pan aside.
In a large mixing bowl, using an electric mixer on medium speed, whip the cream cheese until smooth and creamy, about 2-3 minutes.
Add in the heavy cream and vanilla extract and whip until the mixture is homogenous and the whipped cream is fully incorporated and stiff.
Add in the sugar and diced strawberries and mix until the strawberries are evenly distributed throughout the mixture.
Pour the cheesecake mixture into the springform pan and place it in the freezer to chill for about 4 hours, preferably longer. Overnight is best.
Let sit out for 10-15 minutes before slicing and serving.
Serve and enjoy!
Store leftovers in an airtight container in the refrigerator or freeze for later use.