Preheat your oven to 350°F (175°C). In a large mixing bowl, combine the red velvet cake mix, softened butter, and eggs. Mix with a hand mixer until smooth, about 2-3 minutes.

Pour the red velvet batter into a greased and floured 9-inch springform pan. Bake for 30-35 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.

In a mixing bowl, blend cream cheese and sugar with a hand mixer until creamy. Add the eggs and vanilla extract, mixing on low speed until just combined.

Pour the cheesecake batter over the cooled cake layer. Place the springform pan in a larger baking pan filled with hot water and bake at 325°F (160°C) for 45-50 minutes.

Let the cheesecake cool inside the oven with the door slightly ajar for about an hour, then refrigerate for at least 5 hours or overnight.

Slice fresh strawberries for topping. Optionally, prepare a simple strawberry sauce by mashing strawberries with sugar.

Remove the sides of the springform pan and arrange fresh strawberries on top. Serve cold, optionally drizzled with strawberry sauce.