Mix graham cracker crumbs, granulated sugar, and melted butter in a large bowl until it resembles wet sand. Press the mixture into the bottom of a 9-inch springform pan and chill in the refrigerator for 15 minutes.

Whip the cold heavy cream in a separate mixing bowl until soft peaks form, about 3-5 minutes. In another bowl, beat room temperature cream cheese with powdered sugar and vanilla extract until smooth. Fold the whipped cream into the cream cheese mixture.

Spread the creamy filling over the chilled crust using a spatula to ensure an even layer. Cover the springform pan tightly with plastic wrap and refrigerate for at least 4 hours or overnight.

Slice half of the fresh strawberries and cook with sugar, cornstarch, and a splash of water in a saucepan over medium heat until thickened, about 5-7 minutes. Remove from heat and fold in remaining strawberries.

Once the cheesecake has set, remove from the refrigerator, spoon the cooled strawberry topping over it, slice, and serve.