Line a 13×9-inch baking pan with two sheets of parchment paper – the first sheet widthwise and the second sheet lengthwise – leaving about a 2-inch overhang on each edge of the paper. If necessary, cut a slit in each corner to allow the lengthwise parchment to lay flat in the pan. Set aside.

In the bowl of food processor, pulse the graham crackers until fine crumbs form. Add sugar, salt and melted butter and pulse again to fully combine. Pour the buttery crumbs into the prepared parchment-lined baking pan. Spread the crumbs evenly, pressing down to create a firm layer on the bottom of the pan. Place pan flat in freezer.

In a large mixing bowl, cream the cream cheese, confectioner’s sugar, and vanilla on high speed until light and fluffy (about 3 minutes), scraping the sides of the bowl as necessary. Add yogurt to the mixing bowl and mix on medium speed until combined.

In a separate mixing bowl, beat the heavy cream until stiff peaks form. With a large spatula, fold a heaping spoonful of the whipped cream into cream cheese mixture, stirring well to combine. This will help loosen up the mixture. Fold in the remaining whipped cream with the spatula.

Spoon the filling into the chilled baking pan and spread the filling evenly. Cover the pan with a tented piece of aluminum foil and freeze at least 4 hours or overnight.

About a hour before serving, remove the pan from the freezer. Using the parchment paper overhang, carefully lift the frozen cheesecake mixture out of the pan and onto a cutting board. (Allow the cheesecake to soften slightly if necessary.) Using a long, sharp knife, cut the cheesecake into squares.

Place each square on a plate and serve with sliced, fresh strawberries.