In a medium bowl, mix the graham cracker crumbs, melted butter, and granulated sugar until well combined.

Firmly pack the mixture into the bottom of a 9-inch springform pan using the back of a measuring cup.

Place the crust in the refrigerator to chill while preparing the filling.

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

Gradually blend in the powdered sugar and vanilla extract, mixing until everything is well combined.

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

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

Remove the crust from the refrigerator and carefully pour the cheesecake filling over it, spreading it evenly.

Wrap the cheesecake with plastic wrap and refrigerate for at least 4 hours (or overnight) to allow it to set.

In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Toss gently to coat.

Allow the strawberry mixture to sit for about 15–20 minutes to release the juices.

Once the cheesecake is set, remove it from the springform pan and place it on a serving platter. Top with macerated strawberries.

Cut into wedges and serve chilled.