Preheat your oven to 325°F.
In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated.
Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with ¾ cup of granulated sugar and vanilla extract until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until fully combined.
Add the diced strawberries to the cream cheese mixture and fold gently to incorporate.
Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.
Refrigerate for at least 4 hours or until set.
Once set, remove the cheesecake from the springform pan.
Crush the strawberry-flavored cereal into small pieces and sprinkle it evenly over the top of the cheesecake.
Slice and serve chilled.