Preheat your oven to 325°F (160°C). In a bowl, mix graham cracker crumbs and sugar, then stir in melted butter until the mixture resembles damp sand. Press this evenly into the bottom of a 13-inch springform pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2 minutes. Add granulated sugar and continue mixing until well combined, making the mixture light and fluffy.
One at a time, beat in the eggs, ensuring each is fully incorporated before adding the next. Stir in vanilla extract for flavor. The filling should be smooth, thick, and free of lumps.
Pour the cream cheese filling over the cooled crust in the springform pan, spreading it evenly with a spatula. Tap the pan gently on the counter to release any air bubbles.
Bake the cheesecake in the preheated oven until the edges are set but the center still slightly jiggles when nudged, about 50 minutes. Turn off the oven, crack open the door slightly, and let the cheesecake cool gradually for about an hour in the oven to prevent cracking.
Once cooled to room temperature, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
While the cheesecake chills, prepare the strawberries by hulling and slicing them. Place the slices in a bowl, sprinkle with a pinch of sea salt, and gently toss to enhance their flavor.
Once the cheesecake is firm, release it from the springform pan carefully and transfer to a serving platter. Arrange the salted strawberries on top in a decorative pattern or simply pile them on for a vibrant finish.
Serve slices of the cheesecake chilled, with the fresh strawberries on top. The creamy filling, crunchy crust, and juicy, salted strawberries make each bite delightful.
