Combine graham cracker crumbs and granulated sugar in a bowl, then pour in melted butter. Mix until the crumbs are evenly coated and the mixture resembles wet sand. Press firmly into the bottom of a springform pan to form an even crust, then refrigerate while preparing the filling.
In a large mixing bowl, beat softened cream cheese with a whisk until smooth and creamy. Add granulated sugar and continue whisking until fully incorporated and the mixture is fluffy.
Stir in vanilla extract and ground cardamom, mixing until evenly distributed and fragrant.
Add eggs one at a time, whisking gently after each addition to incorporate fully. The batter should become smooth and slightly thickened.
Pour the filling over the chilled crust and smooth the top with a spatula. Place the pan on a baking sheet and bake at 325°F (160°C) for about 50 minutes, until the edges are set but the center slightly jiggles.
Remove the cheesecake from the oven and let it cool completely in the pan on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight to set.
While the cheesecake chills, prepare the strawberry topping by tossing halved strawberries with powdered sugar until evenly coated. Let sit for 10-15 minutes to allow the berries to release their juices.
Gently spoon the macerated strawberries over the chilled cheesecake, spreading them evenly over the surface.
Slice the cheesecake carefully with a hot, clean knife, revealing the creamy filling and vibrant berries. Serve immediately to enjoy the contrasting textures and flavors.
