Step 1: Prepare the Graham Cracker Crust

1. In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar. Stir until the crumbs are evenly coated and the mixture resembles wet sand.
2. Press the graham cracker mixture firmly into the bottom and up the sides of a 9-inch pie dish. Use the back of a spoon or the bottom of a glass to press it down evenly.
3. Place the crust in the refrigerator to chill and firm up while you prepare the filling and topping, about 30 minutes.

Step 2: Make the Cream Cheese Filling

1. In a large mixing bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer.
2. Gradually add the powdered sugar and vanilla extract, mixing until fully combined and smooth.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form. This takes about 3-4 minutes on medium-high speed.
4. Gently fold the whipped cream into the cream cheese mixture until light and fluffy.
5. Spread the cream cheese filling evenly over the chilled graham cracker crust. Smooth the top with a spatula and place the pie back in the refrigerator to chill while you prepare the strawberry topping.

Step 3: Prepare the Strawberry Topping

1. Slice the fresh strawberries and set them aside.
2. In a small saucepan, combine the water, sugar, cornstarch, and lemon juice. Cook over medium heat, whisking constantly, until the mixture thickens and turns clear, about 3-4 minutes.
3. Remove the sauce from the heat and let it cool slightly before pouring it over the sliced strawberries. Stir gently to coat the strawberries evenly in the glaze.
4. Allow the strawberry mixture to cool to room temperature.

Step 4: Assemble the Pie

1. Once the strawberry topping has cooled, gently spoon it over the cream cheese layer, spreading the glazed strawberries evenly across the pie.
2. Place the pie in the refrigerator to chill for at least 2 hours, or until the filling and topping are set.