Crush graham crackers. Melt unsalted butter in the microwave. Combine "graham cracker crust" ingredients in a bowl and mixture well.
Line parchment paper on a 8" x 8" square casserole dish. Bring graham cracker mixture to casserole, spread evenly and gently press mixture with a spatula to form the crust.
In a large bowl, combine all the cheesecake mixture ingredients. Using an elextric mixture, whisk until soft peaks are formed.
Bring cream cheese mixture to graham cracker crust and spread it out evenly
Cover and refridgerate for 6-8 hours. 8 hours is prefered.
Using a blender, blend all the ingredients under strawberry sauce. Adjust sugar accordingly. If strawberry is sweet, use less sugar.
Remove cheesecake from refridgerator and cut them into 12 pieces. Cheesecake should be slightly firmer, but it will still be slightly jiggly.
Slice strawberries and top them on each cheesecake bite. Then drizzle with strawberry sauce.
Serve and enjoy!