1️⃣ Make the Graham Cracker Crust:

• In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated and the mixture sticks together when pressed.

• Press the graham cracker mixture into the bottom and up the sides of a 9-inch pie pan or tart pan. Use the back of a spoon to compact the crumbs firmly.

• Refrigerate the crust for at least 30 minutes to allow it to set and firm up.

2️⃣ Prepare the Cream Cheese Filling:

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

• In a separate bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.

• Gently fold the whipped cream into the cream cheese mixture until fully combined.

• Add lemon juice for a touch of freshness (optional), and mix again.

3️⃣ Assemble the Pie:

• Spoon the cream cheese filling into the chilled graham cracker crust. Smooth the top with a spatula to create an even layer.

• Refrigerate the pie for at least 2-3 hours, or overnight, to allow the filling to set.

4️⃣ Prepare the Strawberry Topping:

• In a small saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat for 3-5 minutes, stirring occasionally, until the strawberries release their juices and soften.

• If you prefer a thicker topping, stir in 1 tablespoon of cornstarch dissolved in 2 tablespoons of water, and cook for another 1-2 minutes until the sauce thickens.

• Remove from heat and let the strawberry topping cool to room temperature.

5️⃣ Top the Pie:

• Once the cream cheese filling has set, remove the pie from the fridge.

• Spoon the strawberry topping over the cream cheese layer, spreading it out evenly.

6️⃣ Serve:

• Slice and serve immediately, or refrigerate until ready to serve. This pie is best enjoyed within 2-3 days for the freshest taste.