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1. In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.
2. Press the crumb mixture firmly into the bottom of a 9-inch springform pan or a 9×9-inch square baking dish. Make sure to pack it tightly to create a solid base for your dessert.
3. Once the crust is evenly spread, place it in the refrigerator to chill while you prepare the filling.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 2-3 minutes.
5. Add the powdered sugar and vanilla extract to the cream cheese. Continue to beat until fully combined and there are no lumps, about another 2 minutes.
6. In a separate bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes with an electric mixer on high speed.
7. Gently fold the whipped cream into the cream cheese mixture using a spatula.
8. Take the chilled crust out of the refrigerator. Spread half of the cream cheese filling over the crust.
9. Evenly distribute half of the sliced strawberries over the cream cheese layer.
10. Spread the remaining cream cheese filling over the strawberries.
11. Top with the remaining sliced strawberries.
12. In a small saucepan over low heat, warm the strawberry jam until it becomes liquid, stirring occasionally, about 2-3 minutes.
13. Remove from heat and let it cool slightly.
14. Drizzle the warm strawberry jam over the top of the layered strawberries.
15. Cover the springform pan or baking dish with plastic wrap or aluminum foil. Chill for at least 4 hours, or overnight if possible.
16. Before serving, let it sit at room temperature for about 10-15 minutes.
17. Carefully remove the sides of the springform pan or cut into squares if using a baking dish.
18. Garnish each slice with a fresh mint leaf.
19. Serve chilled and enjoy!

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