Combine graham cracker crumbs, melted butter, and 3 tablespoons sugar in a medium bowl until the mixture resembles wet sand. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan. Refrigerate for 15 minutes while preparing the filling.

Toss 2 cups diced strawberries with 1/4 cup granulated sugar in a small bowl. Let sit for 10 minutes to release juices, then drain excess liquid and set berries aside.

Beat cream cheese in a large bowl with an electric mixer on medium-high speed for 3-4 minutes until completely smooth and fluffy with no lumps remaining.

Add powdered sugar and vanilla extract to the cream cheese. Beat for another 2 minutes until fully incorporated and the mixture is light and airy.

In a separate cold bowl, whip the heavy cream on high speed until stiff peaks form, about 2-3 minutes. Do not overbeat.

Gently fold half of the whipped cream into the cream cheese mixture using a spatula until just combined. Fold in the remaining whipped cream until no white streaks remain, being careful not to deflate the mixture.

Fold the macerated strawberries into the cheesecake filling, distributing them evenly throughout. The juices will create beautiful pink swirls.

Pour the filling over the chilled crust and smooth the top with an offset spatula. Tap the pan gently on the counter to release any air bubbles.

Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours or overnight until completely set and firm to the touch.

Before serving, arrange sliced strawberries on top in a decorative pattern. Brush with warmed strawberry jam for a glossy finish if desired. Run a knife around the edge of the pan, then release the springform ring and slice with a hot, clean knife.