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Combine the graham cracker crumbs with melted butter and press firmly into a 9x9 pan. Refrigerate the crust.
Wash, dry, and prepare the strawberries by dicing some and slicing the rest lengthwise.
Beat the heavy whipping cream with powdered sugar until stiff peaks form and set aside.
In another bowl, beat the cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth.
Fold the prepared whipped cream into the cream cheese mixture until fully combined.
Divide the cheesecake filling in half. Mix the strawberry Jello powder and diced strawberries into one half.
Layer the sliced strawberries over the graham cracker crust.
Spread the plain cheesecake filling over the strawberries, followed by the strawberry cheesecake filling.
Prepare the topping whipped cream and pipe or spread it over the dessert.
Cover and refrigerate for 4–6 hours before serving.