Preheat your oven to 350°F.
In a medium bowl, combine the graham cracker crumbs and melted butter until well mixed.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan.
Bake for 8-10 minutes until lightly golden. Remove from the oven and let cool completely.
In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy.
Add the vanilla extract and mix until combined.
Gently fold in the sliced strawberries.
In a separate bowl, whip the heavy cream and granulated sugar until stiff peaks form.
Carefully fold the whipped cream into the cream cheese and strawberry mixture until fully combined.
Pour the filling into the cooled graham cracker crust, spreading it evenly.
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Before serving, garnish with additional fresh strawberries if desired.