In a medium saucepan over medium heat, combine fresh rhubarb, granulated sugar, water, and cornstarch. Cook for about 10-15 minutes until tender and thickened.

In a mixing bowl, combine graham cracker crumbs and melted butter. Press into the bottom of a 9x9 inch dish and bake at 350°F for 8-10 minutes.

In a large bowl, beat softened cream cheese with powdered sugar until smooth. Fold in half of the whipped topping and spread over cooled crust.

Spread cooled rhubarb mixture over the cream cheese layer evenly, then let set briefly.

Spread remaining whipped topping over the rhubarb layer, creating peaks for decoration.

Cover with plastic wrap and refrigerate for at least 2 hours before serving. Garnish with fresh mint leaves and strawberries.