In a bowl, combine graham cracker crumbs and sugar, then stir in melted butter until the mixture resembles wet sand. Press this evenly into the bottom of a springform pan to form the crust. Bake at 175°C (350°F) for about 8-10 minutes until fragrant and golden, then let it cool completely.
While the crust cools, hull and thinly slice the strawberries. Toss them with a tablespoon of sugar and lemon juice, then let sit for 15 minutes to macerate and release their juices.
In a large mixing bowl, beat the softened cream cheese with the remaining sugar and vanilla extract until smooth and creamy, about 2 minutes. This creates a velvety base for the filling.
In a chilled bowl, whip the heavy cream with an electric mixer until soft peaks form. Gently fold the whipped cream into the cream cheese mixture, preserving its airy texture.
Spread the creamy filling evenly over the cooled crust using a spatula, smoothing the top for a neat appearance.
Layer the macerated strawberries on top of the filling, pressing them gently into the surface to ensure they stay in place.
Cover the cake with plastic wrap and refrigerate for at least 4 hours or overnight. This allows flavors to meld and the filling to firm up nicely.
Before serving, optionally garnish with extra fresh strawberries or a light dusting of powdered sugar. Slice with a sharp knife, and enjoy this bright, creamy summer treat!
