Preheat oven to 350°F. Lightly spray a 9" x 9" baking pan with cooking spray. Line the bottom with parchment paper, leaving a 2" overhang on two sides. Spray the parchment lightly.

In a medium bowl, mix graham cracker crumbs, melted butter, granulated sugar, and salt until it looks like wet sand and holds together when pressed.

Press the mixture evenly into the bottom and slightly up the sides of the prepared pan using the back of a spoon or a measuring cup.

Bake until golden brown, about 12 minutes. Let cool on a wire rack.

In a medium saucepan over medium-high heat, cook strawberries, granulated sugar, lemon juice, and cornstarch, smashing the berries to release their juices, until it boils. Continue to boil, stirring occasionally, until thickened, 5 to 7 minutes. Let cool slightly.

In a large bowl, beat cream cheese, eggs, granulated sugar, vanilla, and salt with a handheld mixer on medium-high speed until smooth.

In a medium bowl, whisk flour, brown sugar, cinnamon, and salt. Add melted butter and stir until a crumbly dough forms.

Spread the cream cheese filling over the cooled crust. Carefully dollop the strawberry topping over the cream cheese layer. Crumble the topping mixture over the strawberry layer.

Bake until puffed and just set in the center, about 35 minutes. Let cool completely on a wire rack, then refrigerate for about 1 hour until well chilled.

Use the parchment overhang to lift the bars out of the pan. Transfer to a cutting board and slice into squares. Top each slice with a halved strawberry.