Instructions:

1. For the crust: In a bowl, mix graham cracker crumbs, melted butter, sugar, and vanilla extract until well combined. Press the mixture into the bottom of a 9-inch springform pan. Chill in the refrigerator while preparing the filling.

2. For the cheesecake filling: In a large bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, mix until creamy. Fold in the whipped cream and chopped strawberries.

3. Pour the cheesecake filling over the chilled crust, spreading it evenly. Refrigerate while preparing the topping.

4. For the strawberry crunch topping: In a bowl, combine crushed graham crackers, sliced almonds, sugar, and melted butter. Mix until the mixture resembles coarse crumbs.

5. Spread the strawberry slices over the chilled cheesecake filling, then sprinkle the strawberry crunch topping over the strawberries.

6. Chill the cheesecake in the refrigerator for at least 4 hours, or until set.

7. Slice and serve chilled. Enjoy the no-bake strawberry crunch cheesecake!