In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the mixture resembles wet sand.

Press the crumb mixture evenly into the bottom of a 9-inch square baking dish to form the crust. Set aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Fold in the diced strawberries and Greek yogurt until evenly distributed throughout the cream cheese mixture.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the strawberry mixture until fully incorporated.

Spread the cheesecake mixture over the prepared crust in the baking dish, smoothing the top with a spatula.

Cover the dish with plastic wrap and refrigerate for at least 4 hours or until set.

Once set, cut into bite-sized squares and serve chilled.