Preheat the oven to 350°F (175°C).

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust.

Bake crust for 10 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.

Add the heavy whipping cream and vanilla extract, and continue to beat until the mixture forms stiff peaks.

Gently fold in the crumbled red velvet cake until evenly distributed.

Pour the cheesecake mixture over the cooled crust in the springform pan, smoothing the top with a spatula.

Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.

Before serving, top the cheesecake with sliced strawberries and drizzle with strawberry sauce.