In a mixing bowl, combine graham cracker crumbs with melted butter. Stir until the crumbs are well coated. Press this mixture firmly into the bottom of a 9x13 inch baking dish to form the crust.

In another bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Spread half of the cream cheese mixture over the graham cracker crust.

Layer half of the sliced strawberries evenly on top of the cream cheese mixture.

Spoon half of the strawberry jelly over the strawberries, spreading it gently to cover.

Repeat the layers with the remaining cream cheese mixture, strawberries, and jelly.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the flavors to meld and the cheesecake to set.

Before serving, garnish with additional fresh strawberries and mint leaves if desired.