Prepare the Strawberry Sauce:

• In a medium saucepan, combine quartered strawberries and granulated sugar.

• Cook over medium heat, stirring occasionally, until strawberries release their juices and the mixture thickens (about 10 minutes).

• Remove from heat and let it cool to room temperature.

Prepare the Crust:

• In a medium bowl, mix graham cracker crumbs, melted butter, and granulated sugar until well combined.

• Press the mixture into the bottom of a 9-inch springform pan, creating an even layer.

• Refrigerate the crust while you prepare the filling.

Prepare the Filling:

• Using an electric mixer, beat the softened cream cheese until smooth and creamy.

• Add powdered sugar and vanilla extract, then continue to beat until well combined.

• In a separate bowl, whip the heavy whipping cream to stiff peaks.

• Gently fold the whipped cream into the cream cheese mixture until smooth.

• Add the cooled strawberry sauce to the filling, folding it in gently to create a marbled effect.

Assemble the Cheesecake:

• Pour the filling over the chilled crust, spreading it evenly.

• Cover and refrigerate for at least 6 hours, or preferably overnight, until set.

Serve:

• Before serving, garnish with fresh strawberry slices and additional strawberry sauce, if desired.