Step 1

Combine graham cracker crumbs, sugar, salt, cinnamon, and butter using a fork in a medium bowl.

Step 2

Press into the bottom of an 8 or 9 inch springform pan.  Place pan in the refrigerator while you're preparing the cheesecake filling.

Step 3

Beat softened cream cheese and vanilla extract in a large bowl using an electric mixer until smooth.  Gradually add powdered sugar and beat until smooth.  Add strawberry preserves and beat until smooth (you may have a few small pieces of strawberries; that's okay).

Step 4

Fold in whipped topping to cream cheese mixture.

Step 5

Spoon mixture onto crust in the springform pan and spread evenly.

Step 6

Cover and refrigerate for at least 4 to 6 hours (preferably overnight), or until firm.