1. Prepare the Crust:

• In a medium bowl, combine graham cracker crumbs, sugar, and melted butter.

• Press the mixture firmly into the bottom and sides of a 9-inch pie dish.

• Chill the crust in the refrigerator while preparing the filling.

2. Make the Cream Cheese Filling:

• In a large mixing bowl, beat softened cream cheese until smooth and creamy.

• Add powdered sugar and vanilla extract; beat until fluffy.

• Gently fold in whipped topping until well combined.

• Spread the mixture evenly into the chilled graham cracker crust.

3. Cook the Strawberry Glaze:

• Puree 1½ cups of strawberries in a blender or food processor until smooth.

• In a saucepan, combine the strawberry puree, sugar, cornstarch, water, and lemon juice.

• Cook over medium heat, stirring constantly, until the mixture thickens and becomes glossy (about 5–8 minutes).

• Remove from heat and let the glaze cool to room temperature.

4. Assemble the Pie:

• Slice the remaining strawberries and arrange them over the cream cheese filling.

• Pour the cooled glaze evenly over the fresh strawberries.

• Refrigerate the pie for at least 4 hours, or overnight, until fully set.