Preheat the oven to 350°F (175°C). In a bowl, mix the crushed graham crackers, melted butter, and sugar until well combined. Press it evenly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes, then let it cool completely.

Divide the strawberries in half. Set one half aside. In a medium saucepan, combine the other half of the strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring often, until the mixture thickens and the strawberries break down, about 5-7 minutes. Mash the strawberries with the back of a spoon as they soften.

Remove the saucepan from heat and let the strawberry glaze cool to room temperature. Once cooled, stir in the reserved fresh strawberries until they are evenly coated. Set aside.

In a large bowl, beat the cream cheese with an electric mixer until smooth. Add the powdered sugar and vanilla extract, and mix until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

Spread the cream cheese filling evenly over the cooled graham cracker crust. Refrigerate for at least 1 hour to allow the filling to set.

Once the filling is set, spread the prepared strawberry topping evenly over the top of the pie.

Pipe or dollop whipped cream along the edges of the pie for decoration. Refrigerate for at least 1 hour before serving. Enjoy!