Step 1: Combine graham cracker crumbs and melted butter in a bowl. Press the mixture firmly into the bottom of a 9-inch springform pan. Chill in the freezer for 15 minutes.
Step 2: In a large bowl, beat softened cream cheese, powdered sugar, and vanilla until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form.
Step 3: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Spread the filling evenly over the prepared crust. Refrigerate for at least 2 hours.
Step 4: Dissolve the strawberry gelatin in boiling water. Stir in the cold water. Let the mixture sit at room temperature until it is cool to the touch but not yet setting.
Step 5: Arrange sliced strawberries over the chilled cheesecake layer. Carefully pour the cooled jelly mixture over the strawberries. Refrigerate for at least 4-6 hours, or ideally overnight, until the jelly is completely firm.