Step 1

Mix the butter in a medium-sized mixing bowl with the graham crackers crumbs until a sandy mixture forms.

Step 2

Press the graham cracker mixture into a 9-inch springform pan and set the pan aside.

Step 3

In a large mixing bowl, using an electric mixer on medium speed, whip the cream cheese until smooth and creamy, about 2-3 minutes.

Step 4

Add in the heavy cream and vanilla extract and whip until the mixture is homogenous and the whipped cream is fully incorporated and stiff.

Step 5

Add in the sugar and diced strawberries and mix until the strawberries are evenly distributed throughout the mixture.

Step 6

Pour the cheesecake mixture into the springform pan and place it in the freezer to chill for about 4 hours.

Step 7

Let sit out for 10-15 minutes before slicing and serving.

Step 8

Serve and enjoy!

Step 9

Store leftovers in an airtight container in the refrigerator or freeze for later use.