Combine graham cracker crumbs with melted butter until evenly coated. Press firmly into a 9x9 baking dish and refrigerate while preparing the filling.

Dice 1 cup of strawberries into small pieces. Slice the remaining strawberries lengthwise and pat dry with paper towels to avoid excess moisture.

In a chilled bowl, beat heavy whipping cream until soft peaks form. Slowly add powdered sugar and continue beating until stiff peaks form. Set aside.

Beat cream cheese, granulated sugar, lemon juice, and vanilla until smooth and creamy. Fold in the whipped cream until fully combined.

Divide the cheesecake mixture in half. Stir the strawberry Jello mix and diced strawberries into one half.

Layer sliced strawberries over the graham cracker crust.

Spread the plain cheesecake mixture on top, then finish with the strawberry cheesecake layer.

Prepare the second batch of whipped cream and pipe or spread over the top in thick swirls. Sprinkle with freeze-dried strawberry crumbs.

Cover and refrigerate for 4–6 hours before slicing and serving. For best results, chill overnight.