In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Stir until well combined and the crumbs are moistened. Press the mixture evenly into the bottom of a 9-inch pie plate. Pop it into the fridge while you make the filling.

In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it's super smooth and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.

Add the 0.75 cup granulated sugar, vanilla extract, and fresh lemon juice to the cream cheese. Beat on medium speed until just combined, being careful not to overmix.

In a separate, chilled bowl, beat the cold heavy cream with an electric mixer on high speed until stiff peaks form. This usually takes 3-5 minutes, so keep an eye on it to prevent over-whipping.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Pour the cheesecake filling over the chilled graham cracker crust and spread evenly. Cover the pie plate loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, until firm.

About 30 minutes before serving, combine the sliced strawberries with 1 tablespoon of granulated sugar (if using) in a small bowl. Stir gently and let them sit at room temperature; this helps them release some of their delicious juices. Just before serving, spoon the macerated strawberries over the chilled cheesecake.