Prepare the Crust: In a medium bowl, mix the graham cracker crumbs, melted butter, and sugar until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Refrigerate while preparing the filling.

Make the Filling: In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture, followed by the lemon juice. Spread the filling evenly over the crust and smooth the top with a spatula.

Chill the Cheesecake: Cover and refrigerate for at least 6 hours, preferably overnight, to allow the cheesecake to set properly.

Prepare the Strawberry Topping: In a saucepan over medium heat, combine the strawberries, sugar, and lemon juice. In a small bowl, mix cornstarch with water, then add it to the strawberry mixture. Cook while stirring until the sauce thickens (about 5 minutes). Let cool completely before pouring over the cheesecake.

Assemble and Serve: Once the cheesecake is set, release it from the springform pan. Pour the cooled strawberry topping over the cheesecake, spreading it evenly. Slice, serve, and enjoy!