Prepare the crust by mixing graham cracker crumbs and melted butter.
Press the crust mixture into the bottom of a springform pan.
Chill the crust in the refrigerator while preparing the filling.
In a large bowl, beat the softened cream cheese until smooth.
Add powdered sugar, vanilla extract, and lemon juice to the cream cheese.
In a separate bowl, whip the heavy whipping cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture.
Stir in the fresh strawberries, reserving some for topping.
Spread the filling over the chilled crust and smooth the top.
Cover and refrigerate for at least 4 hours, preferably overnight.
Garnish with reserved strawberries before serving.
