In a mixing bowl, combine graham cracker crumbs, ⅓ cup sugar, and melted unsalted butter until the mixture resembles wet sand. Press this mixture firmly into the bottom of a 9-inch springform pan, making sure it's evenly distributed. Chill the crust in the refrigerator for about 30 minutes.

In a medium saucepan, combine 2 cups of chopped strawberries, ¼ cup sugar, and juice from half a lemon. Cook over medium heat for about 5 minutes until it begins to break down. Mix cornstarch with 2 tablespoons of water to create a slurry, then add it to the pan and simmer for 2–3 minutes until thickened. Let cool completely.

Beat 16 ounces of cream cheese with ½ cup powdered sugar and ¼ cup granulated sugar until smooth. In another bowl, whip 1 cup of heavy whipping cream with 1 teaspoon of vanilla extract until stiff peaks form. Fold whipped cream into cream cheese mixture and gently fold in dried, diced strawberries.

Pour the filling over the chilled crust, smoothing the top with a spatula. Cover and chill in the refrigerator for a minimum of 6 hours, preferably overnight.

Once chilled, release the springform pan and slice the cheesecake. Top each slice with a generous amount of the cooled strawberry sauce before serving.