Preheat the oven to 350 F/176 C. Rack in the middle position.
Smash up the graham crackers into crumbs either in a bag with a rolling pin or in a food processor. Then add them to a bowl along with the powdered sugar.
Melt the butter and pour it into the bowl with the crumbs and mix with a fork until it resembles damp sand.
Add the crumbs to a 9-inch pie pan. I don't normally spray the pan since I have a nonstick one, but you can spray the pan first with cooking spray. Pack the crumbs down, using the back of a spoon, or your hands, or even a bowl.
Create the filling by adding the softened room temp cream cheese to a large bowl. Mix it with a hand mixer or stand mixer until it is broken up well. Then add the vanilla extract and the sugar and mix until just combined. Next, add the eggs one at a time until just combined.
Pour the filling into the pie pan with the crust. Smooth it out with a spatula. Bake the cheesecake for 20 minutes. After 20 minutes check it. If the sides of the crust are getting too brown, you can add some aluminum foil around the edges. Replace the cheesecake in the oven and bake for an additional 10 minutes or so, until it is only slightly jiggly in the center.
Remove the cheesecake from the oven and allow it to cool for 1 hour. Then place it in the fridge, and allow it to cool for at least 1 to 2 hours, so it sets properly.
After the cheesecake has set make the strawberry sauce topping. In a medium pot, add the strawberries, jelly, sugar, and cornstarch. Cook it on medium heat until the jelly melts and the mixture bubbles/boils. Then remove it from the heat and allow it to cool for about 30 minutes. It is ready as is, or if you would like it to be smooth, you can put it in the blender.
Slice up a piece of that easy cheesecake and pour on some strawberry sauce. Enjoy!