In a large bowl add the graham crackers and granulated sugar mixing to combine then add the melted butter, mix until you have a wet sand texture all around.
Press graham cracker mixture into the bottom and slightly up upsides of a 9-inch pie plate.
Place in the oven to bake for 5 minutes, until slightly golden brown. Let cool while you make the filling.
Add the slurry to the strawberry mixture and cook for five minutes. Once the mixture has thickened add the remaining sliced strawberries and transfer to a clean bowl to chill in the fridge for at least half an hour
Beat the cream cheese, powdered sugar, and vanilla extract for 2 minutes on medium to high speed.
Slowly drizzle in heavy cream. Mix for an additional 2-3 minutes, until the mixture is light and fluffy, you want a thick whipped cream.
Pour whipped cream cheese filling into cooled graham cracker crust. I like to use an offset spatula / palette knife to spread and even layer.
Add Creamy Filling
Top with chilled strawberry mixture, I do a spoon-full at a time to help ensure I fully cover up the cream cheese filling. Chill for at least 4 hours. Then top with whipped cream.