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Line an 8x8-inch baking dish with parchment paper and set aside.
In a food processor, put Graham crackers. Pulse it a few times, until you have fine crumbs.
Transfer 2 cups crumbs into a bowl and add ½ cup melted butter. Mix everything until well combined.
Transfer the mixture into a baking pan with parchment paper. Spread the mixture evenly, then press it with a measuring cup until firm. Refrigerate while working with the filling.
In a food processor or a blender, add 16 oz cream cheese, 2 cups diced strawberries, ¾ cup granulated sugar, and 1 tsp vanilla extract. Blend until smooth and well combined.
In a separate bowl, whip 1 cup heavy cream until stiff peaks. Fold it into the cream cheese mixture in two steps. Don’t overmix!
Pour the filling on top of the refrigerated Graham crust and spread evenly.
Cover with the plastic wrap and put in the freezer for at least 5 hours or overnight.
When ready to serve, cut the cheesecake into 12 equal squares.