Preheat oven to 350°F (175°C). Combine graham cracker crumbs with melted unsalted butter in a mixing bowl until resembling wet sand. Press into the bottom of a lined 9x9-inch baking pan.

Beat softened cream cheese with granulated sugar until smooth and creamy, about 2-3 minutes. Incorporate sour cream, eggs, and vanilla extract, blending until combined.

Pour the filling over the crust and spread evenly. Bake for 50-55 minutes until edges are set but center jiggles slightly.

Allow to cool at room temperature for about 1 hour, then refrigerate for at least 4 hours, preferably overnight.

Lift the cheesecake from the pan using parchment paper. Cut into bars and top with freshly sliced strawberries before serving.