In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

Firmly press the crumb mixture into the bottom of a parchment-lined baking dish to form the crust.

Refrigerate the crust for 20 minutes to firm up.

In a large mixing bowl, beat softened cream cheese until smooth and creamy.

Add powdered sugar, vanilla extract, and lemon juice, mixing until fully combined.

In a chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until light and fluffy.

Spread the cheesecake filling evenly over the chilled crust and smooth the top with a spatula.

Arrange sliced strawberries evenly across the cheesecake layer.

In a separate bowl, dissolve strawberry gelatin mix in boiling water, then stir in cold water.

Allow the gelatin mixture to cool slightly before carefully pouring it over the strawberries.

Refrigerate the dessert for at least 3 hours or until fully set.

Once chilled, slice into bars or squares and serve cold for the best texture and flavor.