In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9x13 inch baking pan, ensuring an even layer.

Using an electric mixer, beat the softened cream cheese, powdered sugar, and vanilla extract in a large bowl until smooth and creamy. Scrape down the sides as needed.

In a separate bowl, use a hand mixer or stand mixer to whip the heavy cream until stiff peaks form, which may take about 3–5 minutes. Be gentle when folding the whipped cream into the cream cheese mixture.

Spread the cheesecake filling evenly over the prepared crust in the baking pan using a spatula. Smooth the top so that it’s level.

Arrange blueberries in the top left corner of the filling. Layer sliced strawberries to form the red stripes across the cheesecake.

Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or until the cheesecake has set fully. Cut into bars and serve chilled.