Preheat the oven to 350°F (180°C).
Prepare the crust by mixing graham cracker crumbs, sugar, and melted butter.
Press the mixture evenly into the bottom of a 9-inch springform pan.
Bake the crust for 8-10 minutes until lightly golden, then let it cool.
In a large mixing bowl, beat softened cream cheese with sugar until smooth.
Add sour cream and vanilla extract, mixing until just combined.
Pour the cheesecake filling into the cooled crust and spread it evenly.
Bake the cheesecake for 55-60 minutes, until the edges are set but the center is slightly jiggly.
Turn off the oven and crack the door open, letting the cheesecake cool gradually for about an hour.
Refrigerate the cheesecake for at least 4 hours or overnight.
Prepare the strawberry topping by combining sliced strawberries with gelatin and sugar.
Spread the strawberry topping evenly over the chilled cheesecake before serving.
