Preheat the Oven : Preheat your oven to 325°F (163°C). Line a 9x13-inch baking dish with parchment paper for easy removal.

Prepare the Crust : In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the crumbs are evenly coated. Press the mixture firmly into the bottom of the prepared baking dish to create an even crust. Bake for 8 minutes, then set aside to cool.

Make the Cheesecake Filling : In a large bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract, eggs (one at a time), sour cream, and heavy cream. Mix until well blended. Gently fold in the diced strawberries. Pour the filling over the cooled crust and spread evenly.

Bake the Cheesecake : Bake in the preheated oven for 40-45 minutes, or until the center is slightly set and jiggles slightly when shaken. Remove from the oven and let it cool to room temperature before chilling in the refrigerator for at least 4 hours or overnight.

Prepare the Crunch Topping : In a small bowl, mix the crushed strawberry-flavored cereal, sugar, melted butter, and flour until it resembles coarse crumbs. Spread the mixture onto a baking sheet lined with parchment paper. Bake at 350°F (175°C) for 8-10 minutes until lightly golden. Let cool completely.

Assemble and Serve : Once the cheesecake is fully chilled, sprinkle the cooled crunch topping evenly over the top. Slice into bars and serve immediately. Garnish with additional fresh strawberries if desired.