Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed graham crackers with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan, ensuring it's evenly distributed. Bake for 8-10 minutes until lightly golden, then let it cool completely before adding the filling.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the sugar and vanilla extract, continuing to mix until the mixture is fluffy and well combined.

In another clean mixing bowl, pour in the heavy cream. Using a whisk or an electric mixer, whip the cream until stiff peaks form, which should take about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture with a spatula, then add in the fresh strawberry puree and mix gently until everything is evenly combined.

Pour the filling over the cooled crust in the springform pan. Bake for 50-60 minutes or until the edges are set and the center has a slight jiggle. Let it cool at room temperature for about 30 minutes, then chill in the refrigerator for at least four hours, or preferably overnight.

When ready to serve, carefully remove the cheesecake from the springform pan. Top it with sliced fresh strawberries and sprinkle any remaining graham cracker crumbs on top.