Prepare your baking dish by lining the bottom with parchment paper for easy removal of the bars later, if desired.

In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined and the mixture resembles wet sand.

Press the graham cracker mixture into the bottom of the prepared baking dish to form an even layer. Use the back of a measuring cup for a firm crust.

In another mixing bowl, beat the softened cream cheese with a hand mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract to the cream cheese, 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 no streaks remain.

Pour half of this cheesecake mixture onto the crust in the baking dish, spreading it evenly.

Layer half of the sliced strawberries on top of the cheesecake layer.

Pour the remaining cheesecake mixture on top and spread it evenly. Top with the remaining sliced strawberries.

If desired, drizzle strawberry preserves over the top for added sweetness and decoration.

Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or until set.

Once set, remove and cut into bars.

Serve chilled and enjoy!