In a mixing bowl, combine flour and sugar. Add cold butter and mix until crumbly.

Add egg yolk and ice water, mixing until the dough forms. Shape into a disk, wrap in plastic, and refrigerate for 30 minutes.

Preheat oven to 350°F (175°C). Roll out the dough and fit it into a 9-inch pie dish. Prick the bottom with a fork.

Bake for 15-20 minutes until golden. Let cool completely.

In a mixing bowl, beat the cream cheese and granulated sugar until smooth.

In another bowl, whip the heavy cream with powdered sugar and vanilla until stiff peaks form.

Fold the whipped cream into the cream cheese mixture until well combined.

Spread the filling into the cooled pie crust.

In a bowl, toss the sliced strawberries with granulated sugar and let sit for 15 minutes to macerate.

Arrange the macerated strawberries on top of the cream filling.

Chill the pie in the refrigerator for at least 2 hours before serving.