Preheat the oven to 350°F. Line a 9x9-inch baking dish with parchment paper, leaving overhang for easy lifting later.

In a small saucepan, combine the sliced strawberries, granulated sugar, lemon juice, and cornstarch. Cook over medium-low heat, stirring occasionally, until the strawberries soften and a syrup forms. Set aside to cool.

In a food processor, blend the graham cracker crumbs, sugar, and salt until finely crushed. Drizzle in the melted butter and pulse until a coarse mixture forms.

Reserve 1/4 cup of the graham cracker mixture for topping. Press the remaining mixture firmly into the bottom of the lined baking dish to form the crust.

Using a stand mixer with the whisk attachment, cream the softened cream cheese until smooth. Add the eggs and vanilla extract, whisking until well combined, then gradually add the powdered sugar on low speed. Increase to medium-high and mix until fluffy.

Pour the cheesecake filling over the graham cracker crust and smooth the top with a spatula.

Reserve half of the strawberry sauce for later. Pour the remaining sauce over the cheesecake filling and gently swirl to create a marbled effect.

Bake for about 35 minutes, until the top is lightly browned and the center is slightly jiggly.

Let the cheesecake cool at room temperature, then refrigerate for at least an hour to set.

Once chilled, top with the reserved strawberry sauce, reserved graham cracker crumbs, and fresh strawberry slices before slicing into bars.