Preheat the oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until well combined.

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan. Bake for 10 minutes, then remove and let cool.

In a mixing bowl, whip the heavy cream until soft peaks form. Gradually add powdered sugar and vanilla extract, continuing to whip until stiff peaks form.

In another bowl, toss the sliced strawberries with lemon juice. Gently fold the strawberries into the whipped cream mixture until just combined.

Spoon the strawberry cream filling into the cooled crust, spreading it evenly. Refrigerate for at least 30 minutes before serving.

Slice and serve chilled, garnished with additional strawberries if desired.