Wash and dice the strawberries. Add the strawberries to a medium saucepan along with the sugar and lemon juice. Place over medium high heat and cook until the strawberries release their juices, about 5 minutes.
Meanwhile, in a small cup combine the gelatin and 1 1/2 tsp water. Set aside for the gelatin to bloom. In another small bowl, stir together the cornstarch and 2 tbsp water to make a slurry. When the strawberries have come to a boil and are very juicy, whisk in the cornstarch slurry. Let the mixture come to a boil to thicken before removing from the heat. Add the gelatin, stirring as it melts into the filling.
Transfer the filling to a mixing bowl and cover with a piece of cling film placed directly on the surface. Chill the filling overnight if possible, or for at least 4 to 6 hours until cold and set.
Graham Cracker Crust
Preheat the oven to 350°F. In a mixing bowl combine the graham cracker crumbs and sugar. Add the melted butter and stir to combine. Spray a pie dish with non-stick spray. Press the graham cracker mixture evenly into the prepared dish. Bake for 10 minutes. Cool completely before filling.
Cream Cheese Filling
Begin by whipping the cream in a mixer using a whip attachment. Once the cream is whipped to stiff peaks, transfer to a bowl and set aside in the fridge for later. In the same mixer, add the softened cream cheese. Beat on medium with a paddle attachment until the cream cheese is creamy and fluffy, scraping down the sides as needed.
Add the icing sugar and vanilla extract to the mixer. Beat on low just until incorporated. Scrape down the sides and then beat on medium until the cream cheese mixture is smooth.
Gently fold one third of the whipped cream into the cream cheese mixture until fully combined. Repeat two more times with the rest of the whipped cream – take care not to whip the mixture too vigorously as it can deflate the whipped cream.
To Assemble
Set aside about 3/4 cup of the cream cheese filling in a small bowl for the whipped cream topping. Stir the strawberry filling to loosen before using. If desired, you can reserve 1 tbsp of the filling (try to avoid large berry pieces) to glaze the berries for garnish.
Begin by dropping two thirds of the cream cheese filling in large dollops into the graham crust. Next dollop two thirds of the strawberry filling into the pockets in the cream cheese filling. Using a knife, swirl the two fillings together. Repeat the process with the remaining cream cheese and strawberry filling, smoothing the top to finish. Chill for at least 4 to 6 hours to set.
To decorate the pie, beat the remaining whipping cream to soft peaks. Add the icing sugar and the reserved cream cheese filling. Beat until the cream has stiff peaks. Transfer to a pastry bag fitted with a large tip. Pipe the whipped cream decoratively over the pie. Slice the remaining strawberries in half and arrange around the pie. If desired, warm the reserved glaze in the microwave until it begins to melt. Brush the glaze on the berries to give them a shine. Chill until ready to serve. Enjoy!