In a medium bowl, mix graham cracker crumbs and melted butter until combined. Press mixture into the bottom of a 9-inch springform pan.
In a large bowl, beat the cream cheese and half of the sugar with an electric mixer until smooth. Add the vanilla extract and lemon juice, and mix until combined.
In a separate bowl, whip heavy cream and the remaining sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
Spread the cream cheese mixture over the crust. Top with sliced strawberries.
Refrigerate the cheesecake for at least 4 hours or until set. Serve chilled.
Notes
For a more intense strawberry flavor, you can also add a layer of strawberry jam between the crust and the cream cheese mixture.