Combine graham cracker crumbs, sugar, and melted butter in a bowl, mixing until the crumbs are evenly coated and the mixture resembles wet sand.
Press the crumb mixture firmly into the bottom of a greased springform pan, creating an even crust layer. Bake at 175°C (350°F) for 10 minutes until slightly fragrant, then remove and let cool.
In a large bowl, beat the softened cream cheese with sugar using a mixer until smooth and creamy, about 2-3 minutes, scraping down sides as needed.
Add eggs one at a time, mixing gently after each addition until fully incorporated, then fold in vanilla extract and lemon juice for brightness.
Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula for an even surface.
Bake the cheesecake at 175°C (350°F) for 45-50 minutes, until the edges are golden and the center has a slight jiggle. It will set as it cools.
While baking, toss the sliced strawberries with sugar and let sit for 15 minutes to macerate, releasing their juices and intensifying their flavor.
Once baked, cool the cheesecake in the pan on a wire rack for about an hour, then refrigerate for at least 4 hours or overnight to fully set.
Spread the macerated strawberries and their juices over the chilled cheesecake, creating a glossy, vibrant topping.
In a chilled bowl, whip the heavy cream until soft peaks form, about 2-3 minutes, then dollop or pipe around the strawberry topping for a finished, fluffy look.
Refrigerate the assembled cake for another 30 minutes to let the flavors meld. Carefully remove the springform ring, slice, and enjoy this luscious strawberry cheesecake cake.
