In a bowl, mix graham cracker crumbs, sugar, and melted butter.
Press firmly into a 9-inch pie dish.
Chill while preparing the filling.
Beat cream cheese until smooth.
Add powdered sugar and vanilla, beating until fluffy.
Gently fold in whipped topping until fully incorporated.
Spread over the chilled crust.
Puree 1 ½ cups 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 (about 5–8 minutes).
Let cool to room temperature.
Slice remaining strawberries and arrange on top of filling.
Pour cooled glaze over berries.
Chill for at least 4 hours or overnight before serving.
