Remove cream cheese from the refrigerator and let soften for about 10 minutes.
Using a food processor or blender, pulse the graham crackers into fine crumbs.
In a large bowl, add cracker crumbs, melted butter, granulated sugar, and salt. Stir well until all ingredients are combined.
Pour the crust mixture into the baking dish. Using your hands, press it down so it is evenly spread. Freeze for 10 minutes.
While the crust is freezing, make the filling. First, use an electric mixer or hand mixer to beat the cream cheese until it is smooth.
Add confectioner’s sugar, vanilla, salt, and lemon juice and stir well until it is a smooth consistency.
Remove the crust from the freezer and spread the cheesecake filling on top.
Stir cranberry strawberry sauce until it is a smooth consistency. Dollop cranberry strawberry sauce on top and use a skewer to make swirls.
Freeze the bars for at least two hours. After they are frozen, transfer them onto a cutting board. Remove the parchment paper and slice into bars.
Serve right away or store in an air tight container in the fridge for up to 3 days, or the freezer for up to 2 weeks.
If you do not want to use strawberry cranberry sauce, make a strawberry swirl sauce by cooking pureed strawberries and sugar in a saucepan over medium heat until the strawberries break down and the mixture thickens. Let cool before adding it to the top of the bars to swirl.