Brush melted butter lightly inside the graham cracker crust. This helps keep the crust crisp. Place the crust into the refrigerator while you prepare the filling and strawberry topping.

Put softened cream cheese into a large bowl. Beat until smooth and creamy. Add powdered sugar and vanilla extract. Mix again until everything looks silky and lump-free.

Pour heavy cream into another bowl. Beat until soft peaks form. The cream should look fluffy and light. Do not overmix, or it may become too thick.

Slowly fold the whipped cream into the cream cheese mixture. Use a spatula gently. This keeps the filling airy and smooth. Spread the mixture evenly into the chilled crust.

Place the pie into the refrigerator for at least 30 minutes. Chilling helps the creamy layer become firm. This step also makes slicing easier later.

Add sugar, cornstarch, water, and lemon juice into a saucepan. Whisk well. Cook over medium heat until thick and glossy. Stir often to avoid lumps or burning.

Remove the glaze from heat. Let it cool slightly. Add sliced strawberries and stir carefully. Every strawberry should be coated with the shiny glaze mixture.

Take the chilled pie from the refrigerator. Spoon the strawberry mixture evenly over the cream filling. Spread gently so every slice gets plenty of strawberries.

Refrigerate the pie for at least 3 hours. This helps all layers set beautifully. The pie tastes even better when served cold on a warm day.

Top with whipped cream and fresh strawberry slices before serving. Slice carefully using a sharp knife. Enjoy every creamy and fruity bite with family or friends.