Mix graham cracker crumbs, sugar, and melted butter in a bowl.
Press firmly into a 9-inch pie dish. Chill for 15 minutes or bake at 350°F for 8 minutes for a firmer crust.
Beat softened cream cheese until smooth.
Add powdered sugar and vanilla; beat until fluffy.
Gently fold in whipped topping until fully combined. Spread evenly over the chilled crust.
Puree 1 ½ cups of strawberries in a blender or food processor.
In a saucepan, combine puree, sugar, cornstarch, water, and lemon juice. Cook over medium heat, stirring constantly, until thick and glossy (5–8 minutes).
Let the glaze cool to room temperature.
Slice remaining strawberries and arrange them over the cream cheese filling. Pour cooled glaze evenly over strawberries.
Refrigerate pie for at least 4 hours, or overnight, until fully set. Slice and serve chilled.
