In a medium mixing bowl, combine the graham cracker crumbs and melted butter until well mixed. Press this mixture firmly into the bottom of a 9x13-inch baking dish to form the crust.
In a separate large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the whipped cream until fully incorporated, creating a light and fluffy cheesecake filling.
Spread half of the cheesecake filling over the graham cracker crust in the baking dish.
Layer half of the sliced strawberries evenly on top of the cheesecake layer.
Spread the remaining cheesecake filling over the strawberries, smoothing it out with a spatula.
Add the last layer of sliced strawberries on top of the cheesecake filling.
Refrigerate the dessert for at least 2 hours to allow it to set properly before serving.
For an elegant touch, garnish with additional strawberries and mint leaves before slicing into squares and serving.