Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your baking dish.

In a large mixing bowl, combine graham cracker crumbs with melted butter until well blended. Press this mixture into the bottom of an 8-inch square baking dish. Bake for 10 minutes until lightly golden, then let it cool completely.

In a mixing bowl, beat the cream cheese with an electric mixer on medium speed until smooth, about 2 minutes. Gradually add powdered sugar and vanilla extract, mixing well.

Fold the whipped topping into the cream cheese mixture gently, then add the diced strawberries, stirring gently until distributed.

Spread the cheesecake filling evenly over the cooled graham cracker crust, smoothing the top with a spatula.

Sprinkle the strawberry crunch topping over the cheesecake layer and press down lightly to adhere.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours, or overnight.

Once chilled, lift the cheesecake out of the dish using the parchment overhang, slice into squares, and serve chilled.