To make graham cracker crumbs, start by breaking graham crackers into small pieces. You can crush them into fine crumbs in a food processor, blender, or manually inside a ziploc bag using a rolling pin or your hands. 

In a medium bowl, combine graham cracker crumbs, melted butter, and brown sugar to make a simple graham cracker crust. 

Press down an even layer firmly into an 8x8 baking dish lined with parchment paper to create the crust.

Place in the freezer for 30 minutes while you prepare the filling.

In the bowl of a food processor or blender, puree the strawberries.

Combine cream cheese, whipped topping, heavy cream, and vanilla in a large bowl. 

Beat cream cheese mixture with an electric mixer until creamy. 

Mix in strawberry puree until combined. 

Take the crust out of the freezer and evenly spread the strawberry cheesecake filling on top. 

Cover the pan with plastic wrap and refrigerate for at least 4 hours or until the cheesecake bars are set.

Once set, cut into bars. To achieve clean and smooth slices, dip a sharp knife in hot water and wipe it clean before each cut. This prevents the filling from sticking to the knife.

Garnish with fresh strawberry slices or sprinkles if desired. 

Store any leftover bars in an airtight container in the refrigerator. They can be kept for a few days to enjoy later.