Preheat the oven to 325°F (163°C).

In a medium bowl, combine graham cracker crumbs and melted butter. Press the mixture into the bottom of a 9-inch springform pan to form the crust.

In a large mixing bowl, beat cream cheese and sugar until smooth and creamy. Add eggs, one at a time, mixing well after each addition. Stir in vanilla extract.

Pour the filling over the crust in the springform pan. Smooth the top with a spatula.

Bake for 55-60 minutes or until the center is set. Remove from the oven and let cool in the pan for 10 minutes. Then, run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the pan and let the cheesecake cool completely on a wire rack.

While the cheesecake is cooling, prepare the strawberry topping. In a medium saucepan, combine strawberries, sugar, cornstarch, and water. Cook over medium heat until the mixture is thickened and the strawberries are softened, about 5 minutes. Remove from heat and let cool.

Once the cheesecake and strawberry topping are completely cool, pour the strawberry topping over the cheesecake. Spread evenly with a spoon.

Refrigerate the cheesecake for at least 6 hours or overnight to set.

Before serving, remove the cheesecake from the refrigerator and let it sit at room temperature for about 15 minutes. Slice and serve.