In a medium bowl, combine the graham cracker crumbs and melted butter until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9×13-inch baking dish to form the crust. Chill in the refrigerator while preparing the next layers.

In a large bowl, beat the cream cheese with a hand mixer until smooth. Add the granulated sugar and vanilla extract, and mix until well combined.

In a separate bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and no streaks remain.

Spread the cheesecake mixture evenly over the chilled crust and return to the refrigerator.

In a medium bowl, toss the sliced strawberries with granulated sugar and lemon juice. Let them sit for about 10 minutes to release their juices.

In a small saucepan, heat the strawberry jam over low heat until it becomes slightly runny. Remove from heat and let cool slightly.

Spread the strawberry mixture over the cheesecake layer and drizzle the cooled strawberry jam evenly over the strawberries. Refrigerate for another 10 minutes.

In a clean bowl, whip the heavy cream with the powdered sugar until stiff peaks form. Spread the whipped cream over the strawberry layer, covering it completely.

Garnish with fresh strawberries arranged decoratively on top.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Cut into squares and serve chilled. Enjoy!