Mix the graham cracker crumbs and the melted butter until it resembles damp sand.

Press the mixture firmly into an 11-inch tart pan with a removable bottom, covering the bottom and sides.

Chill the crust in the refrigerator for 45 minutes.

Combine the strawberries, the granulated sugar, the water, and the lemon juice in a saucepan.

Cook over medium heat for 15-18 minutes until the sauce thickens and coats the back of a spoon.

Let the sauce cool completely, then blend until smooth.

Beat the room temperature cream cheese until smooth and fluffy, about 2 minutes.

Mix in the powdered sugar and the vanilla extract until combined.

In a separate bowl, whip the heavy cream to soft peaks.

Fold the whipped cream into the cream cheese mixture in three additions.

Pour two-thirds of the strawberry sauce over the cheesecake mixture and fold gently 2-3 times to create ribbons.

Spread the filling into the chilled crust and smooth the top.

Cover with plastic wrap directly on the surface and refrigerate for at least 5 hours or overnight.

Remove the outer ring and slice with a clean, sharp knife, wiping between cuts.