In a saucepan over medium-low heat, combine 2 cups strawberries, sugar, cornstarch, and lemon juice. Stir until berries soften.
Mash the strawberries gently, raise heat to medium-high, and boil for 1 minute, stirring constantly. Remove from heat and cool.
Beat softened cream cheese until smooth. Mix in powdered sugar and vanilla until creamy.
Whip heavy cream until stiff peaks form. Fold gently into cream cheese mixture until fully blended.
Spread the filling into the graham cracker crust, smoothing the top evenly.
Stir the remaining 3 cups of strawberries into the cooled glaze until coated.
Spoon the strawberry mixture over the cream layer and spread to the edges.
Cover and refrigerate for at least 4 hours, or overnight, until set.