Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom of a greased 9x13 inch baking pan. Bake for 10 minutes, then remove from oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Add sugar and vanilla extract, mixing until combined. Add eggs one at a time, mixing well after each addition. Finally, mix in sour cream until smooth.

Pour the cheesecake filling over the cooled crust and spread evenly.

Bake in the preheated oven for 30-35 minutes, or until the center is set and slightly jiggly. Remove from oven and let cool to room temperature.

Refrigerate for at least 4 hours or overnight before serving.

Once chilled, cut into bars and top with sliced strawberries, blueberries, and a dollop of whipped cream.