Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine melted unsalted butter with graham cracker crumbs and granulated sugar until thoroughly mixed. Press this mixture into the bottom of an 8-inch square pan. Bake for 10 minutes until lightly golden, then let cool.

Cook the Rhubarb Filling: In a medium saucepan, combine chopped rhubarb, sugar, and a splash of water. Heat over medium heat for about 5-7 minutes until tender. Allow to cool before adding to cheesecake mixture.

Create the Cheesecake Mixture: Beat cream cheese until smooth. Gradually add granulated sugar, then eggs one at a time, mixing well. Fold in vanilla extract.

Combine with Fruit: Incorporate the cooled rhubarb into the cheesecake mixture, followed by the diced strawberries. Carefully fold to avoid overmixing.

Bake: Pour cheesecake filling over the pre-baked crust and bake for 45-50 minutes until edges are set but the center jiggles slightly. Let cool completely before refrigerating.

Chill Before Serving: Cover and refrigerate for at least two hours, letting flavors meld.

Slice and Serve: Use a sharp knife dipped in hot water to slice into perfect squares and serve.