1. Make the crust.  In a medium bowl, combine graham cracker crumbs and sugar. Add melted butter and mix until the butter is incorporated and the mixture resembles the texture of wet sand. Press mixture firmly into the bottom and up the sides of a 9-inch springform pan or pie dish. Chill in the refrigerator while you prepare the filling.
2. Place the strawberries in a blender or food processor and blend until smooth.
3. Reduce the strawberry purée. Pour the purée into a small saucepan. Cook over medium heat, stirring occasionally, until the purée reduces to 1 cup (or half its volume) – about 15 minutes. Remove from heat and let cool to room temperature.
4. In a large bowl, whip the heavy cream to stiff peaks using a hand or stand mixer. Set aside.
5. In another large bowl, use a hand mixer to beat the cream cheese until smooth and fluffy. Add the confectioner’s sugar and vanilla extract and mix until well combined.
6. Add the cooled strawberry reduction to the cream cheese mixture and beat until the mixture is fully blended and pink.
7. Gently fold in the whipped cream until the mixture is smooth and airy. It is okay if there are some swirls of pink and the color is not totally blended.
8. Spoon the filling into the prepared crust and smooth the top with a spatula or spoon. Cover and refrigerate for at least 6 hours, or overnight, until set.

Optional: Garnish with extra strawberries or whipped cream before serving.