Place the Graham Crackers in a Food Processor, and pulse into crumbs. Add Sugar, and pulse a couple of times to mix. Melt the butter in a medium-size bowl, pour Graham Crackers Crumbs into the Butter and stir well to coat.
Line the bottom of a 7-inch Spring-form pan with Parchment paper, and press the Crumbs into the bottom of the pan, evenly, smoothing with the back of a spoon.
Place the pan in the freezer.In the mixing bowl of a stand mixer, place the Heavy Cream, Vanilla, and Sugar, and whip with the whisk attachment until stiff peaks form and the Cream is whipped.
Add the Softened Cream Cheese, and blend until smooth and fluffy. Add the Powdered Sugar, and blend until smooth and thick.
Add the Strawberry Pie to the mixing bowl: Cut the pie into large pieces like you were going to serve it, and add it to the mixing bowl, including the crust. Blend with the Mixer, just until mixed.
The Cheesecake will turn a really pretty Strawberry pink in color, and the slices of Berries will be throughout the Cheesecake.
Remove the Pan from the Freezer, and pour the Cheesecake into the Pan, on top of the Graham Cracker Crust. Place the pan back in the Freezer, overnight for best results.
When ready to serve, top the Cheesecake with Whipped Cream, and Fresh Sliced Strawberries. Serve and Enjoy!