Place the graham cracker crumbs in a food processor or put them in a zip-top bag and crush with a rolling pin until fine. Transfer to a bowl.
Mix the melted butter and 2 tablespoons of powdered sugar into the crumbs until evenly coated and crumbly.
Press the crumb mixture firmly into the bottom of a springform pan, using the back of a spoon or a flat-bottomed glass to create an even layer. Chill in the fridge for 15 minutes to set.
In a large bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2 minutes. Add the 1/4 cup of powdered sugar and beat until combined.
Gently fold in the chopped strawberries and a squeeze of lemon juice into the cream cheese mixture, just until evenly incorporated. The mixture will be slightly chunky with fruit.
In a chilled bowl, whip the heavy cream with a whisk or electric mixer until soft peaks form, about 3-4 minutes. The cream should hold gentle peaks and sound slightly airy.
Gently fold the whipped cream into the strawberry and cream cheese mixture in three additions, folding carefully to keep the mixture light and airy.
Pour the filling over the chilled crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for at least 4 hours or overnight to set.
Before serving, garnish the top with additional strawberries or a drizzle of berry syrup if desired. Slice with a warm knife for clean cuts.
Serve chilled, enjoying the creamy, fruity layers with a bright, juicy burst in every bite.
