Preheat your oven to 350°F.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to create the crust.
Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with ½ cup of granulated sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spread the cream cheese mixture over the cooled crust in the springform pan.
In a small saucepan over low heat, warm the strawberry jam until it becomes pourable.
Drizzle the warm jam over the cheesecake layer, then use a knife to swirl it gently for a marbled effect.
Top with sliced strawberries and crushed freeze-dried strawberries.
Refrigerate the cheesecake for at least 4 hours, or overnight for best results.
Before serving, remove the sides of the springform pan. Slice and enjoy!