Form the crust: Combine the crumbled graham crackers and melted butter in a bowl. Pour this mixture into an 11-inch sized tart pan and use either your hands or something flat like a cup to push the mixture into the bottom and sides of the pan. Place this in your fridge for 30 minutes to let the crust firm up.

Make the strawberry sauce: Get out a small saucepot and add all of the ingredients for the strawberry sauce to it. Stir the ingredients together and place the pot over medium heat. Let the ingredients cook on a low boil for 12 to 15 minutes, stirring often. Once the sauce is thick enough to coat the back of a spoon take it off the heat and let it cool to room temperature. Once it has cooled pour the sauce into either a blender or food processor and blend until the sauce is smooth.

Prepare the cheesecake filling: Use either a stand mixer or a mixing bowl with a hand mixer, and beat the softened cream cheese for 2 minutes. Add in the powdered sugar along with the vanilla extract and beat the ingredients for another 2 minutes. Then use a spatula to gently fold in the cup of whipped cream. Follow this up by pouring in the strawberry sauce and fold it in as well.

Pour the cheesecake filling into your tart pan and use a spatula to smooth out the top. Place it in your fridge for at least 4 hours to set up.

Slice up the strawberry cheesecake tart and enjoy!