In a mixing bowl, combine graham cracker crumbs with melted butter until it resembles wet sand. Firmly press the mixture into the bottom of each jar and set aside.

In a large bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2-3 minutes.

In a separate chilled bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture, maintaining the airy texture.

Spoon a layer of cheesecake filling into each jar, add a layer of sliced strawberries, and repeat the layers. Finish with another layer of cheesecake and strawberries.

Cover the jars and refrigerate for at least 2 hours to allow the flavors to meld and the cheesecake to set.