Mix graham cracker crumbs and 1/4 cup sugar in a medium bowl. Pour melted butter over mixture and stir until evenly coated. Press the mixture into the bottom of a 7-inch springform pan, creating an even crust. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Remove and set aside to cool.
In a large mixing bowl, beat softened cream cheese with an electric mixer until smooth and creamy. Gradually add 1 cup sugar and vanilla extract, mixing well. Add eggs one at a time, mixing on low speed after each addition until just combined. Pour the filling over the cooled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake at 325°F (160°C) for 45-50 minutes, or until the edges are set and the center slightly jiggles. Once baked, turn off the oven, crack open the door, and let the cheesecake cool inside for 1 hour to prevent cracking. Then, refrigerate for at least 4 hours or overnight.
Meanwhile, prepare the strawberry topping by combining sliced strawberries with 1/4 cup sugar in a bowl. Let sit at room temperature for about 30 minutes until juices are released. Mash slightly with a fork if desired for a thicker syrup.
Once the cheesecake is chilled and set, spoon the strawberry mixture evenly over the top. Garnish with additional sliced strawberries if desired. Slice and serve chilled for best texture and flavor.
