In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and sugar until the texture resembles wet sand. Press into the bottom of a 9-inch springform pan and refrigerate for 30 minutes.

In a large mixing bowl, beat room-temperature cream cheese, powdered sugar, and vanilla until smooth, about 2-3 minutes. In a separate bowl, whip heavy cream until stiff peaks form, about 3-5 minutes. Gently fold the whipped cream into the cream cheese mixture.

Pour the creamy filling over the chilled crust. Smooth the top with a spatula. Cover with plastic wrap and refrigerate for at least 8 hours, ideally overnight.

Once set, carefully remove the sides of the springform pan. Optionally whip extra heavy cream and pipe it around the edges for decoration. Top with fresh strawberries before serving.