In a saucepan over medium-low heat, combine 2 cups strawberries, sugar, cornstarch, and lemon juice. Stir often as the berries soften and the mixture thickens.

Gently mash the berries with a spoon or masher. Raise heat to medium-high and boil for 1 minute, stirring constantly. Remove from heat and cool completely.

Beat softened cream cheese until smooth. Add powdered sugar and vanilla; mix until silky.

Whip heavy cream until stiff peaks form. Fold gently into the cream cheese mix until fully combined.

Spread the cream cheese filling evenly into the graham cracker crust.

Stir the remaining 3 cups of strawberries into the cooled glaze until coated.

Spoon the strawberry topping over the filling and spread to the edges.

Cover and refrigerate for at least 4 hours or overnight to set.