In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom and up the sides of a 9-inch pie pan to form a crust. Bake in a preheated oven at 350°F (175°C) for 8-9 minutes, until lightly golden. Once baked, allow to cool at room temperature for about 30 minutes.

In a large mixing bowl, beat the softened cream cheese with vanilla extract and powdered sugar using an electric mixer until the mixture is smooth and creamy. In a separate chilled bowl, whip the cold whipping cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined. Spread this luscious filling evenly into the cooled graham cracker crust, then chill in the refrigerator for 1-2 hours.

In a small saucepan, whisk together cornstarch, sugar, strawberry gelatin, water, and lemon juice. Place the saucepan over low heat, stirring continuously until the mixture thickens and becomes glossy—about 5-7 minutes. Once thickened, remove from heat and let the mixture cool for about 10-15 minutes.

Once the strawberry glaze has cooled, gently fold the hulled strawberries into the glaze. Remove the chilled pie from the refrigerator and layer the glazed strawberries artfully over the cream cheese filling.