Preheat your oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Pour the cheesecake filling over the cooled crust and smooth the top with a spatula. Refrigerate for at least 4 hours, or until set.

Once the cheesecake is set, top with sliced strawberries and sprinkle the strawberry-flavored cereal evenly over the top before serving.