In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Chill in the refrigerator for 30 minutes.

In a blender or food processor, puree the sliced strawberries until smooth.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until creamy.

Gradually add the powdered sugar and vanilla extract, mixing until smooth.

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

Gently fold the whipped cream into the cream cheese mixture until well combined.

Then, fold in the strawberry puree until evenly mixed.

Pour the strawberry cream filling into the chilled graham cracker crust, spreading it evenly.

Cover and freeze for at least 4 hours or until firm.

Before serving, let the pie sit at room temperature for about 10 minutes to soften slightly.

Top with additional sliced strawberries before slicing and serving.