In a small saucepan, mix 2 cups of strawberries (approximately 280g), sugar, cornstarch, and lemon juice over medium-low heat.

Stir the mixture frequently until the strawberries start to release their juices.

Using a potato masher, mash the strawberries until they mostly turn into liquid, leaving some small pieces for texture.

Raise the heat to medium-high and bring the mixture to a boil, stirring constantly.

Once boiling, continue stirring for 1 minute, then remove from heat. Transfer to a heatproof container to cool quickly, and set aside while you prepare the cream cheese layer.

In a medium bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and well combined.

In a separate clean bowl, whip 1 cup of heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture, creating a thick and fluffy consistency.

Spread the cream cheese mixture evenly into your prepared graham cracker crust, then refrigerate while the strawberry mixture continues to cool.

Once the strawberry mixture has completely cooled, add any remaining strawberries and mix well.

Pour the strawberry mixture over the cream cheese layer, mounding the strawberries towards the center for an appealing presentation.

Return the dessert to the refrigerator and allow it to set for at least 4 hours, preferably overnight, before slicing and serving.