Line an 8x8 baking pan with parchment paper and sprayed with nonstick cooking spray.
In a bowl, combine crushed graham crackers, powdered sugar, and melted butter. Stir until combined.
Press the crust mixture into the bottom of the pan using the back of a spatula or bottom of a cup.
Freeze for 10-12 minutes.
To make the cheesecake:
Chop strawberries and place in a microwave safe bowl. Microwave strawberries for 25-30 seconds until warm. Mash the warm strawberries with a fork for about 30 seconds.
Transfer the strawberry mash to a fine mesh strainer with a bowl underneath. Press the strawberries into the strainer allowing the juice to drip into, making 3 to 4 tablespoons of strawberry juice. Discard strawberry pulp and seeds.
Using a stand or hand mixer, beat together the cream cheese, 1 cup powdered sugar, and vanilla on medium speed until smooth. Pour in strawberry juice and mix just until combined.
Spread the cream cheese mixture evenly on top of the graham cracker crust. Freeze for 2-3 hours.
Once frozen, transfer the cheesecake onto a cutting board. Using a sharp knife cut into squares.
Garnish with a strawberry slice, best served chilled.