Preheat your oven to 350°F (175°C). Gather your ingredients and prepare your work surface.

In a medium bowl, combine graham cracker crumbs with melted unsalted butter until evenly mixed.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 8-10 minutes until golden.

Allow the crust to cool completely on a wire rack while preparing the filling.

In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add vanilla extract.

Fold in the sliced fresh strawberries into the cream cheese mixture, being careful not to crush them.

In a separate bowl, whip the heavy cream with granulated sugar until stiff peaks form.

Carefully fold the whipped cream into the cream cheese and strawberry mixture until just blended.

Pour the filling into the cooled crust, smoothing the top evenly with a spatula.

Refrigerate the pie for at least 4 hours or overnight for the best results.

Garnish the top with additional fresh strawberries before serving.