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In small saucepan, combine 2 cups strawberries (280g), sugar, cornstarch, and lemon juice over medium-low heat.
Stir frequently until strawberries release their juices.
Use a potato masher to crush the strawberries until mostly liquid (it's fine if small pieces are remaining).
Increase heat to medium-high and bring to a boil, stirring constantly.
Boil (still stirring constantly) for 1 minutes and remove from heat, place in new heat proof container to cool faster. Set aside while you prepare your cream cheese layer
In a medium-sized bowl, beat together cream cheese, powdered sugar, and vanilla extract until combined.
In a separate, clean bowl, beat 1 cup heavy cream to stiff peaks
Fold into cream cheese mixture -- the resulting mixture will be thick and fluffy.
Spread evenly into prepared graham cracker crust and place in refrigerator while your strawberry mixture continues to cool.
Once strawberry mixture has cooled completely, add remaining srawberries and stir well.
Pour over cream cheese layer, piling/mounding strawberries towards the center.
Return to refrigerator and allow to set at least 4 hours (preferably overnight) before slicing and serving.