Crush the graham crackers into fine crumbs using a food processor or by placing them in a sealed bag and smashing with a rolling pin.
Mix the melted butter into the crumbs until evenly coated, then press this mixture firmly into the bottom of your springform pan to form an even crust. Chill in the refrigerator for 15 minutes to set.
In a large mixing bowl, beat the softened cream cheese with superfine sugar using an electric mixer until smooth and creamy, about 3 minutes. You want a silky texture with no lumps.
Add eggs one at a time, mixing on low speed after each addition until just combined. Stir in vanilla extract. Scrape down the sides of the bowl as needed for a uniform mixture.
Pour the cream cheese filling over the chilled crust, smoothing the surface with a spatula. Bake in a preheated oven at 160°C (320°F) for 45-50 minutes, until the edges are golden and the center has a slight jiggle.
While the cake bakes, hull and quarter the strawberries, then set aside.
Once baked, turn off the oven and crack the door open. Let the cake cool inside for 1 hour to prevent cracks, then remove and cool completely at room temperature.
Refrigerate the cooled cake uncovered for at least 4 hours or overnight to set fully.
In a separate bowl, whip the heavy cream to soft peaks using an electric mixer. Gently fold the whipped cream into the chilled cream cheese filling to create a light, airy texture.
Spread the whipped cream layer evenly over the top of the chilled cake, then arrange the fresh strawberries on top, pressing them slightly into the cream for a beautiful presentation.
Chill the assembled cake for another 2 hours to allow flavors to meld and the topping to set. Slice with a hot, wet knife for clean cuts and serve chilled, garnished with extra strawberries if desired.
