Step 1

Lightly spray an 8x8-inch baking pan with nonstick spray. Set it aside.

Step 2

Using a medium-sized mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Press the crust mixture into the bottom of the prepared baking pan. Set it aside.

Step 3

Using a stand mixer or a medium-sized mixing bowl and a handheld mixer on medium-high speed, beat the softened cream cheese and vanilla for 1 to 1½ minutes.

Step 4

Add in the whipped topping and continue to mix just until combined.

Step 5

Add the powdered sugar and continue mixing until completely incorporated.

Step 6

Evenly spread the cheesecake on top of the crust. Cover the cheesecake and chill in the refrigerator for at least 4 hours.

Step 7

Using a heavy-bottomed 3 to 4 quart saucepan over medium heat, combine the strawberries, rhubarb, lemon zest, lemon juice, vanilla, sugar, and cornstarch. Stir to combine completely.

Step 8

Cook on medium heat for 8 to 10 minutes, stirring continuously until the rhubarb softens and the topping thickens.

Step 9

Allow the topping to cool completely before spreading over the cheesecake.

Step 10

Evenly spread the topping over the cheesecake.