Prepare a 9-inch springform pan by lining the bottom with parchment paper.

Mix the graham cracker crust ingredients and press it into the prepared pan.

Soften the cream cheese to room temperature, then beat it with an electric mixer until smooth, about 2 minutes.

Add sweetened condensed milk and mix until well combined, scraping down the sides of the bowl as needed.

Fold in whipped cream until no white streaks remain, about 2-3 minutes.

Arrange sliced strawberries on top of the cheesecake, in a pattern or design of your choice.

Refrigerate the cheesecake for at least 4 hours or overnight, until chilled and set.

Release the springform