Preheat the oven to 350°F. In a medium bowl, combine 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 8-10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and creamy.

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

Spread half of the cream cheese mixture over the cooled crust. Layer half of the sliced strawberries on top, then add the remaining cream cheese mixture. Top with the remaining strawberries and drizzle the strawberry preserves over the top.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, garnish with crushed freeze-dried strawberries if desired. Carefully remove the sides of the springform pan and slice the cheesecake.