Place the graham cracker sheet in a sealed bag and crush it into fine crumbs using a rolling pin or your hands—aim for a mix of fine crumbs and small pieces for the best texture. Transfer the crushed cracker to a small bowl and mix with 1/2 teaspoon of sweetener. Drizzle in the melted butter and stir until the mixture resembles wet sand. This step creates a sturdy, flavorful foundation that won't become soggy.

In a small bowl, combine the vanilla Greek yogurt, pudding mix, and vanilla extract. Stir well until the pudding mix is fully dissolved and the mixture is smooth and creamy with no lumps. I like to let this sit for about a minute to allow the pudding mix to fully hydrate and thicken slightly—this gives you a better texture that holds its shape when layered.

Slice the fresh strawberries into thin 1/8-inch rounds and place them in a small bowl. Toss gently with 1/2 teaspoon of sweetener to enhance their natural sweetness and help them release a light juice that will complement the creamy filling. Set aside until ready to assemble.

In a small serving jar or glass (about 4-6 oz capacity works best), press the graham cracker crust mixture from Step 1 firmly into an even layer on the bottom—this creates a stable base. Spoon the cheesecake filling from Step 2 over the crust and gently press it down to create a compact layer. Top with the sweetened strawberry slices from Step 3, arranging them in a single layer or slightly overlapping for an attractive presentation. Refrigerate for at least 30 minutes before serving to allow the layers to set and flavors to meld together.