Prepare an 8x8 dish or pan by lining the bottom of the pan with parchment paper. Leave an inch or two on two sides, so you can easily remove the dessert once it sets. Set the pan aside.

In a medium bowl, combine the graham cracker crumbs with the sugar, vanilla, and melted butter. Stir with a fork, until the crumbs are moistened. Pour the crumbs into the bottom of the prepared pan, and press the crust firmly into the pan. Cover the crust with sliced strawberries.

Chill the crust while preparing the filling.

In a large bowl, or using a stand mixer, combine the cream cheese, powdered sugar, lemon juice, and vanilla. Beat on medium to high speed until it is smooth and creamy.

In a separate bowl, using a hand mixer, beat the heavy whipping cream until it thickens and forms peaks. Gently fold the thickened cream into the cream cheese mixture.

Pour half of the cream cheese filling over the prepared graham cracker crust and return to the refrigerator to keep it chilled.

Stir in the three tablespoons of strawberry gelatin mix into the remaining half of the filling, until it is well combined.

Pour the strawberry filling over the chilled cream cheese mixture.

Top the strawberry filling with the cool whip, and return the dessert to the refrigerator, allowing it to set while chilling, for at least an hour.

Sprinkle chopped strawberries, or slices on top if desired.