While the crust is in the freezer, chop the strawberries and place in a microwave safe bowl and microwave for 25-30 seconds or until warm. Remove from microwave and mash the warm strawberries with a fork for about 30 seconds.
Once the strawberries are mashed, pour into a fine mesh strainer with a bowl underneath. Gently press the strawberries into the strainer and allow the juice to drip into the bowl. This makes about 3 to 4 tablespoons of strawberry juice. Discard the strawberry pulp and seeds.
Using a stand or hand mixer on medium speed, beat together the cream cheese, 1 cup powdered sugar, and vanilla just until combined.
Using a spatula or spoon, spread the cream cheese mixture evenly on top of the graham cracker crust.
Place back into the freezer and freeze for 2-3 hours.
After it is frozen, transfer the cheesecake onto a cutting board. Then, use a sharp knife cut into squares.
As garnishment, you can place a strawberry slice on top.
The bars are best served chilled.