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Make the crust. Preheat oven to 375 degrees.
In a small bowl, combine the graham cracker crumbs and melted butter. Gently press the graham cracker mixture into bottom and up sides of a 9 inch deep dish pie pan. I used a 8x10 rectangular.
Bake for 10 minutes and set aside to cool completely.
Make the filling.
In a large bowl, mix cream cheese, sugar and vanilla until mixture is smooth and creamy. Set aside.
In a separate mixing bowl, add whipping cream and powdered sugar. Beat with an electric mixer until stiff peaks form.
Gently fold whipped cream into the cream cheese mixture until evenly incorporated.
Spoon filling into cooled pie crust and spread it out in an even layer.
Layer sliced strawberries cut in thirds in rows around the top of filling.
Refrigerate pie for 2-3 hours to allow filling to set up.
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