Preheat your oven to 325°F.

In a medium bowl, combine graham cracker crumbs, melted butter, and ¼ cup of sugar. Mix until well combined.

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 the remaining ¾ cup of sugar and salt until smooth and creamy.

Add the vanilla extract and mix until well incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Pour the cream cheese mixture over the cooled crust, smoothing the top with a spatula.

Spoon the strawberry preserves over the cheesecake and swirl gently with a knife to create a marbled effect.

Arrange the sliced strawberries on top.

Refrigerate the cheesecake for at least 4 hours, or overnight for best results.

Before serving, remove the sides of the springform pan and slice the cheesecake into wedges.