Preheat your oven to 325°F (160°C).

In a mixing bowl, combine crushed graham crackers and melted butter until well mixed. Press firmly into the bottom of a 9-inch springform pan.

In another bowl, beat softened cream cheese until creamy. Gradually add sugar and vanilla, mixing until fluffy.

Whip the heavy cream until it reaches stiff peaks, then gently fold into the cream cheese mixture.

Fold in the strawberry puree until the mixture is uniform in color.

Pour the filling over the crust and smooth the top with a spatula.

Bake for 50-60 minutes until the center is set and edges are golden. Cool at room temperature for an hour, then refrigerate for at least four hours.

Garnish with sliced strawberries and graham cracker crumbs before serving.