Preheat your oven to 350°F (175°C). In a mixing bowl, combine crushed graham crackers with melted unsalted butter until they resemble wet sand. Press this mixture firmly into the bottom of a 9x9-inch square baking pan to form an even layer. Bake for about 10 minutes until golden and fragrant, then let it cool completely before adding the filling.

While the crust cools, take softened cream cheese and sugar in a mixing bowl. Using a hand mixer or whisk, beat them together on medium speed until the mixture is smooth and creamy, about 3-5 minutes.

In a separate bowl, pour in the heavy cream (or coconut cream for a dairy-free option) and beat until stiff peaks form, which typically takes about 4-6 minutes. Gently fold the whipped cream into the cream cheese mixture using a spatula.

Once combined, pour the creamy filling onto your cooled graham cracker crust. Use a spatula to spread it evenly. Smooth the top gently.

Wash and slice fresh strawberries, then layer them artfully on top of the cream cheese filling. Drizzle with strawberry sauce if desired.

Cover the pan with plastic wrap and place it in the refrigerator for at least 2 hours to let the filling set.

After chilling, remove the pan from the fridge and use a sharp knife to cut the squares into equal pieces.