In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand.

Press half of the graham cracker mixture firmly into the bottom of a 9×13 inch baking dish to form an even layer. Set aside the other half for the topping.

In a large bowl, beat the softened cream cheese until smooth using a hand mixer or stand mixer. Add the powdered sugar and vanilla extract, and mix until fully combined and creamy.

In a separate large bowl, whip the heavy cream until stiff peaks form, about 3-5 minutes on medium-high speed.

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.

Spread half of the cheesecake filling over the graham cracker crust evenly.

Layer half of the sliced strawberries over the cheesecake filling.

Add the remaining cheesecake filling on top of the strawberries. Spread it out gently with a spatula.

Sprinkle the remaining graham cracker mixture on top as the last layer. Cover with plastic wrap.

Refrigerate the icebox cake for at least 8 hours, or overnight.

Just before serving, toss the remaining sliced strawberries with granulated sugar and lemon juice in a bowl. Let them sit for about 10 minutes.

Slice the chilled icebox cake into squares, layer with fresh strawberry topping, and enjoy!