Preheat your oven to 350°F (175°C) and prepare a 9-inch springform pan by greasing it lightly.

In a bowl, mix graham cracker crumbs with melted butter until well combined and press into the bottom of the pan.

In another bowl, whip the heavy cream until soft peaks form.

In a separate bowl, beat the cream cheese and sugar until smooth.

Add vanilla extract and lemon juice to the cream cheese mixture and mix well.

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

Slice half of the strawberries and arrange them on top of the crust.

Pour the cream mixture over the strawberries and spread evenly.

Chill in the refrigerator for at least 2 hours to set.

Before serving, top with remaining fresh strawberries and dust with powdered sugar.