1. Macerate the Strawberries:

• In a medium-sized bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Stir gently and let the mixture sit for about 15 minutes until the strawberries release their juices.

2. Prepare the Cheesecake Filling:

• In a large mixing bowl, beat the softened cream cheese until it’s smooth and creamy.
• Add the powdered sugar and vanilla extract, then mix until fully combined.
• In a separate bowl, whip the heavy cream until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture, ensuring a light and fluffy consistency.

3. Make the Graham Cracker Base:

• Use a food processor to pulse the graham crackers into fine crumbs.
• Add the melted butter and pulse until the mixture resembles wet sand.

4. Layer the Dessert:

• Spread a layer of the graham cracker mixture evenly in a 9×13-inch baking dish. Press it down firmly to form the base.
• Add half of the cheesecake filling on top of the graham cracker base and spread it evenly.
• Layer sliced strawberries over the cheesecake filling.
• Repeat the layers: graham cracker mixture, remaining cheesecake filling, and more sliced strawberries.

5. Garnish and Chill:

• Garnish the top layer with fresh mint leaves and additional sliced strawberries for a decorative touch.
• Refrigerate the dessert for at least 4 hours, or overnight, to allow the layers to set.

6. Serve and Enjoy:

• Slice into squares and serve chilled. Enjoy the delicious combination of creamy, fruity, and crunchy layers!