1. 1. Prepare the Crust Base: In a medium-sized bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix thoroughly until all the crumbs are moistened and resemble wet sand. This ensures a firm crust.

2. 2. Form the Crust: Press the graham cracker mixture evenly into the bottom of a 9×13-inch baking dish. Use the back of a spoon or the bottom of a flat glass to firmly compact the crust. Place the dish in the refrigerator to chill while you prepare the filling.

3. 3. Whip the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, with no lumps. This usually takes about 2-3 minutes.

4. 4. Add Sweetness and Flavor: Gradually add the powdered sugar to the cream cheese, mixing on low speed until fully incorporated, then increase to medium until light and fluffy. Stir in the vanilla extract until just combined.

5. 5. Fold in the Whipped Topping: Gently fold in the thawed whipped topping into the cream cheese mixture using a spatula. Be careful not to overmix, as this can deflate the whipped topping and make the filling less airy. Continue folding until no streaks of whipped topping remain and the mixture is uniform.

6. 6. Assemble the Bars: Spread the cream cheese filling evenly over the chilled graham cracker crust in the baking dish. Use an offset spatula or the back of a spoon to create a smooth, level surface.

7. 7. Add the Strawberry Topping: Carefully spoon the strawberry pie filling over the cream cheese layer, spreading it gently to cover the entire surface. You can create a decorative swirl if desired, or simply spread it flat.

8. 8. Chill Until Firm: Cover the baking dish loosely with plastic wrap and refrigerate for at least 2 hours, or preferably 4 hours, to allow the bars to set completely. This chilling time is essential for easy slicing and a firm texture.