Spray an 8x8 baking pan with nonstick cooking spray and line with parchment paper.
In a bowl, combine the crushed graham crackers, powdered sugar, and melted butter. Stir until well combined.
8 graham cracker sheets, ¼ cup powdered sugar, ½ cup butter
Press the crust mixture into the bottom of your 8x8 baking pan using your fingers and give it a final press with the bottom of a cup.
Freeze the crust for 10-12 minutes.
To make the cheesecake:
While your crust is in the freezer, roughly chop the strawberries and place them in a microwave safe bowl. Microwave the strawberries for 25-30 seconds until warm and then mash them with a fork for about 30 seconds.
10 strawberries
Transfer the mashed strawberries to a fine mesh strainer with a bowl underneath. Press the strawberries into the strainer allowing the juice to drip into the bowl. This should make 3 to 4 tablespoons of strawberry juice. Discard strawberry pulp and seeds.
Using a stand or hand mixer, cream together the cream cheese, and vanilla, adding 1 cup powdered sugar slowly on medium speed until smooth. Pour in strawberry juice and mix just until combined.
16 oz cream cheese, 1 cup powdered sugar, 1 teaspoon vanilla extract
Spread the cream cheese mixture evenly on top of the graham cracker crust. Freeze for 2-3 hours.
Once frozen, transfer the cheesecake onto a cutting board. Using a sharp knife cut into squares.
Garnish with a strawberry slice, best served immediately.