Line a 9x9-inch baking pan with parchment paper. Spray with nonstick cooking spray and set aside.
In a large bowl, combine graham crackers, ¼ cup powdered sugar, salt, and melted butter. Stir until the mixture is combined.
Transfer the graham cracker mixture into prepared baking dish. Press the mixture down using the bottom of a measuring cup or glass to create an even layer. Freeze for 15 minutes.
Cut strawberries into quarters and place in a microwave safe bowl. Microwave strawberries for 30 seconds until warm. Mash the warm strawberries with a fork for about 30 seconds.
Transfer the strawberry mash to a fine mesh strainer. Place the strainer over a bowl and using the back of a spoon or rubber spatula, press the strawberries into the strainer allowing the juice to drip into the bowl below. This will make 3 to 4 tablespoons of strawberry juice. Set aside juice and discard strawberry pulp/seeds.
In the bowl of a stand mixer (or using a hand mixer), mix cream cheese, 1 cup powdered sugar, and vanilla on medium speed until smooth. Add strawberry juice and mix just until combined.
Spread the cream cheese mixture evenly on top of the chilled graham cracker crust. Freeze for two hours.
Transfer the frozen cheesecake onto a cutting board. Using a sharp knife, cut 1-inch-wide strips vertically then horizontally, creating cheesecake squares.
Place cubes on a tray lined with parchment paper and keep cold in the freezer while you melt the chocolate.
In a medium bowl, microwave the chocolate for 90 seconds, stopping to stir every 30 seconds, until melted and smooth.
Dip the top of a chilled cheesecake cube in the melted chocolate. Allow excess chocolate to drip off, and set it back on the tray. Repeat with the remaining cubes.
Freeze for 15 minutes to set, then serve.
* Store cheesecake bites in the fridge for up to five days and serve chilled. Bites can also be stored in the freezer for up to 10 days.