Start by crushing your graham crackers into fine crumbs. Place the crackers in a large zip-lock bag and roll over them firmly with a rolling pin or pulse them in a food processor for about 30 seconds.

Transfer the crumbs to a medium mixing bowl. Add the granulated sugar and salt, then stir to combine. Pour in the melted butter and mix thoroughly with a fork until every crumb is moistened.

Pour the crust mixture into a 9x13 inch baking dish. Spread it out evenly and press it down firmly into a compact layer. Place in the refrigerator for 20 to 25 minutes to firm up.

Hull and slice the strawberries into even pieces. In a medium saucepan, combine two-thirds of the sliced strawberries with granulated sugar and lemon juice. Cook over medium heat for 4 to 5 minutes until softened.

In a small cup, whisk together cornstarch and cold water until smooth. Pour this into the saucepan while stirring and cook for another 2 minutes until thickened. Remove from heat and stir in the remaining fresh strawberries. Let cool.

Beat softened cream cheese with a hand mixer for 60 to 90 seconds until smooth. Add sifted powdered sugar, vanilla extract, and lemon juice. Beat again until fully incorporated. Fold in the thawed whipped topping gently.

Layer the cheesecake filling onto the chilled crust and spread evenly. Spoon cooled strawberry topping over the cheesecake layer, then add the remaining whipped topping as the final layer.

Garnish with whole strawberries and optional graham cracker crumbs. Cover with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

Slice into 12 even pieces using a warm knife. Serve straight from the refrigerator.