Preparation Steps

• For the crust: In a medium bowl, combine graham cracker crumbs and sugar. Pour in melted butter and stir until well combined. Press mixture evenly into the bottom of an 8x8 inch baking dish lined with parchment paper.
• For the cheesecake filling: In a large bowl, beat cream cheese and powdered sugar with an electric mixer until smooth. Stir in vanilla extract. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold whipped cream into cream cheese mixture.
• Spread the cheesecake filling evenly over the prepared crust.
• For the strawberry topping: In a small saucepan, combine sliced strawberries and sugar. In a small bowl, whisk together cornstarch and water until smooth. Pour cornstarch mixture into the saucepan with strawberries and stir. Cook over medium heat, stirring constantly, until the sauce thickens and bubbles.
• Pour the strawberry topping over the cheesecake layer and spread evenly.
• Refrigerate for at least 4 hours, or until firm. Cut into bars and serve chilled.