Preheat your oven to 350°F (175°C) and line a 9x9-inch baking dish with parchment paper.

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar until resembling wet sand. Press into the bottom of the lined baking dish.

In a large mixing bowl, beat the softened cream cheese until creamy. Add in the eggs, sugar, vanilla extract, and salt, mixing until smooth.

Pour the cream cheese filling over the prepared crust, spreading evenly with a spatula.

Dice fresh strawberries and evenly distribute them on top of the cheesecake layer, pressing gently into the filling.

In a separate bowl, whisk together the all-purpose flour, brown sugar, and a pinch of salt. Stir in melted butter until crumbly, then sprinkle over the strawberries.

Bake for 35-40 minutes until the edges are set and the center is slightly jiggly. Cool on a wire rack for about 1 hour.

Transfer to the refrigerator and chill for at least 1 hour before cutting into squares.