In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar.
Press the mixture evenly into the bottom of a 9x13-inch baking dish to form the crust. Refrigerate for 10 minutes to set.
Make the Creamy Filling:
In a mixing bowl, beat the softened cream cheese until smooth.
Add the powdered sugar and vanilla extract, and mix until fully combined.
In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated.
Assemble the Layers:
Spread the creamy filling evenly over the prepared crust.
Arrange the sliced strawberries on top of the filling in an even layer.
Add the Topping:
Microwave the strawberry preserves for 10-15 seconds until slightly runny. Drizzle it over the strawberries for added sweetness and shine.
Chill and Serve:
Refrigerate the dessert for at least 2 hours, or until fully set.
Slice into squares and serve chilled.
