In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until it resembles wet sand.

Press the crust mixture into the bottom of a 9-inch springform pan.

Set aside and let it chill in the refrigerator.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add in the powdered sugar and vanilla extract, mixing on low speed until combined.

In a separate bowl, whip the heavy cream until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Once thoroughly mixed, pour the filling over your chilled crust, smoothing out the top.

Cover it with plastic wrap and let it chill in the refrigerator for at least 4 hours, preferably overnight.

In a medium bowl, mix the sliced strawberries, sugar, and lemon juice. Let them sit for 15-20 minutes until they release their juices.

Once the cheesecake is set, remove it from the springform pan, and top with the marinated strawberries.

Cut into slices and serve.