Preheat your oven to 350°F (175°C).

In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter until well mixed. Press this mixture firmly into the bottom of a greased 9×9-inch pan.

In a separate, larger bowl, beat the softened cream cheese until smooth. Add in 1 cup sugar and vanilla extract, mixing until creamy. Then, add the eggs one at a time, ensuring each is well incorporated before moving to the next.

Pour the cream cheese mixture over the pressed graham cracker crust.

In a saucepan, combine the chopped strawberries, rhubarb, 1/4 cup sugar, and cornstarch. Cook over medium heat for 5-7 minutes until the mixture becomes bubbly and thick, stirring occasionally.

Carefully spoon the strawberry-rhubarb mixture over the cheesecake layer, spreading it as evenly as possible.

Bake in the preheated oven for 30-35 minutes, or until the center is set and just slightly jiggly.

Allow the bars to cool to room temperature, then refrigerate for at least an hour before slicing into bars.