In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.

Press the mixture firmly into the bottom of a 9-inch (23 cm) springform pan.

Chill in the refrigerator for at least 15 minutes while preparing the filling.

2. Make the cheesecake filling:

In a large bowl, beat the softened cream cheese until smooth.

Add powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

3. Assemble the cheesecake:

Spread the cheesecake filling evenly over the chilled crust.

Smooth the top with a spatula.

4. Prepare the strawberry topping:

In a small bowl, mix sliced strawberries with sugar and lemon juice.

Let it sit for 10–15 minutes to macerate.

Spoon the strawberries over the cheesecake.

5. Chill and serve:

Refrigerate the cheesecake for at least 3–4 hours, or until firm.

Slice and serve chilled.

Serving and Storage Tips