Heat oven to 350 F. Grease a 9×9 baking pan with butter, line the pan with parchment paper, leaving 1 to 2 inches hanging over two of the sides, and grease the parchment.
To make the crust: In a medium bowl, fold together the graham cracker crumbs, brown sugar, melted butter, vanilla and a pinch of salt. Transfer the mixture to the parchment-lined baking pan and, using the back of a spoon, press it into an even layer across the bottom of the pan.
Bake the crust for 8 to 10 minutes, or until golden brown on the edges. Cool completely on a wire rack.
To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, cream the cream cheese, sugar, vanilla and a pinch of salt on medium speed until light and fluffy, about 2 minutes.
Reduce the speed to low and mix in the eggs, one at a time, until incorporated.
Transfer the filling to the baking pan and spread it evenly over the crust. Cover with foil and cut a 3-inch line through the foil to create a vent, making sure the foil does not touch the filling.
Bake for 30 to 35 minutes, or until the edges are set and the cheesecake jiggles slightly in the center. Cool completely on a wire rack, about 1 hour.
To make the topping: In a medium bowl, toss the strawberries with the sugar until well coated. Cover and let sit at room temperature to macerate for 30 minutes, stirring occasionally.
When the cheesecake has cooled, carefully remove it from the pan and transfer it to a cutting board.
Lightly spray a 2 to 3-inch round cookie cutter with cooking spray. Cut 9 rounds out of the cheesecake to create individual portions.
Top each cheesecake with 2 tablespoons of the strawberry mixture and serve immediately. The cheesecake and topping can be stored separately in the refrigerator for up to 1 week.