Line an 8x8 inch square baking pan with parchment paper, leaving an overhang on two sides.

In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom of the prepared pan in an even layer. Refrigerate for 15 minutes.

In a large mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and aerated.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until no white streaks remain.

Spread the cheesecake filling evenly over the chilled crust and smooth the top with an offset spatula.

In a small saucepan, heat strawberry preserves over low heat until liquid; strain to remove lumps if necessary.

Arrange sliced strawberries over the filling and brush with the warmed strawberry preserves.

Refrigerate for at least 4 hours, or until the filling is firm, before slicing into bars.