PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1 cup of the batter. Add preserves and food coloring; stir until well blended. Pour into crust; cover with the remaining plain batter.
BAKE 40 minutes or until center is almost set. Cool.
REFRIGERATE 3 hours or overnight. Top with the whipped topping and strawberries just before serving. Store leftover cheesecake in refrigerator.