In a bowl, mix graham cracker crumbs, ¼ cup sugar, and melted butter until evenly combined. Press the mixture into a 9-inch pie dish, ensuring it covers the bottom and sides evenly.
Refrigerate the crust for 30 minutes to set.
In a large bowl, beat the cream cheese with ⅓ cup sugar and vanilla extract until smooth and creamy.
Whip the heavy cream separately until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Pour the cream cheese mixture into the crust and refrigerate for at least 2 hours.
To make the strawberry topping, combine strawberries, lemon juice, and 2 tbsp sugar in a saucepan. Cook over medium heat, stirring occasionally, until berries soften, about 8-10 minutes.
Mix cornstarch with 1 tbsp water to create a slurry. Slowly stir the slurry into the strawberry mixture. Cook for another 2-3 minutes until the sauce thickens.
Let the sauce cool completely before spreading it over the chilled cream cheese layer.
Refrigerate the pie for an additional 1 hour or until ready to serve. Top with a dollop of whipped cream and fresh strawberry slices before serving.