Preheat your oven according to the instructions on the red velvet cake mix box.

Prepare the cake batter as directed, using the eggs, oil, and water required.

Pour the batter evenly into two round cake pans and bake until a toothpick inserted into the center comes out clean.

While the cakes cool, prepare the cheesecake filling by beating the softened cream cheese and sugar together until smooth and creamy.

In another bowl, whip together the heavy cream and vanilla extract until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.

Once the cakes are completely cool, place one layer on a serving plate and spread a generous layer of the cheesecake filling on top.

Carefully place the second cake layer over the cheesecake filling and repeat the process.

Spread strawberry preserves over the top layer and arrange fresh strawberries for a beautiful finish.

Chill the cake in the refrigerator for several hours before serving to allow the flavors to meld and the texture to set.