Begin by crushing the graham crackers into fine crumbs using a food processor or a plastic bag and a rolling pin. Melt butter in a microwave-safe bowl, then combine it with the crushed graham crackers until fully combined. Press this mixture firmly into the bottom of a lined 8x8 inch baking dish, creating an even layer. Chill the crust in the refrigerator for about 15 minutes to set.

While the crust chills, take your cream cheese and let it soften at room temperature for 10-15 minutes for easier mixing. In a mixing bowl, beat the cream cheese with powdered sugar using an electric mixer until smooth and creamy, about 3-4 minutes. Next, gently fold in the chopped fresh strawberries, ensuring they’re evenly distributed without breaking apart.

Once the crust is set, remove it from the refrigerator and spread the creamy cheesecake filling on top of the crust. Use an offset spatula or the back of a spoon to evenly smooth the mixture all the way to the edges of the dish.

Cover the baking dish with plastic wrap and place it in the refrigerator to chill for at least 2 hours, or overnight if you have the time.

After chilling, remove the dish from the refrigerator. Use a sharp knife to cut the cheesecake into bite-sized squares, allowing for easy serving.