Preheat the oven to 350°F (175°C). In a medium bowl, mix graham cracker crumbs, melted butter, and sugar until combined. Press into the bottom of a greased 9x9-inch baking dish. Bake for 8-10 minutes until lightly golden. Let cool.

In a large mixing bowl, beat softened cream cheese with 1/2 cup sugar and vanilla extract until smooth. Add the egg and mix until just combined. Pour over the cooled crust.

Bake for 20-25 minutes until the center is set but slightly jiggly. Let cool to room temperature, then refrigerate for at least 2 hours.

Whip heavy cream with powdered sugar until soft peaks form. Spread over the chilled cheesecake layer, then top with sliced strawberries and drizzle with strawberry preserves. Cut into squares and serve.