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Preheat oven to 325F. Coat an 8x8 inch square baking dish with cooking spray and set aside. In a food processor, combine 1/4 cups toasted pecans and 4 whole graham crackers (broken into pieces), and grind until fine. Add the crumbs to a large bowl along with 10 Tablespoons butter, melted, 1 cup all-purpose flour and 1/3 cup brown sugar. Mix well, spread the crumbs evenly on a rimmed baking sheet lined with parchment paper. Bake in the oven for 10 minutes, stir, and bake for another 10 minutes. In a medium bowl, combine 2 egg whites and 1/2 cup sugar. Mix for three minutes. Add 1 cup heavy whipping cream and mix on medium for 6 minutes. Add the juice of one lemon, 4 ounces softened cream cheese and mix on low until creamy. Coarsley chop 2 cups strawberries and fold into cream mixture. Press half the crub mixture on the bottom of the dish, top with the strawberry/cream mixture and top with remaining crumb mixture. Cover with foil and freeze at least 3 hours before serving.
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