GRAHAM CRACKER CRUST

1. Preheat oven to 350 degrees.
2. Make sure the crumbs are crushed fine. If using whole graham crackers, break them up, and place them in a food processor or blender and pulse until fine. 
3. Add the graham cracker crumbs, butter and sugar to a medium bowl and mix with a fork until all the crumbs are moistened with the butter. 
4. Transfer the mixture to a 9-inch deep dish pie dish, such as Pyrex. Use your hand to lightly spread the crumbs across the bottom and up the sides of the dish. Next, use a flat bottomed measuring cup to lightly pack the crumbs across the bottom. Now, use the thumb on your left hand and two fingers on your left hand to lightly pack the crumbs against the sides, forming a ridge on the top edge with your thumb. See picture above in post.
5. Bake the crust for 15 minutes and set it aside to cool while you make the filling.

CREAM CHEESE FILLING

1. Add the whipping cream to the bowl of a stand mixer fitted with the whisk attachment. My tip…place a kitchen towel over the mixer. Whisk on high until the whipping cream is thick and transfer it to a medium bowl.  Set aside. 
2. Add the cream cheese to the same mixing bowl, and whisk until very creamy and light with no lumps remaining. Add the powdered sugar and vanilla and whisk to combine. Using a spatula, fold the whipping cream into the cream cheese mixture. Spread the filling evenly on top of the graham cracker crust. Refrigerate while making the strawberry glaze topping. 

STRAWBERRY GLAZE TOPPING

1. For the glaze: Crush 1 cup of the strawberries, using a potato masher or pastry cutter.  If strawberries are large, quarter them first.
2. Add crushed strawberries and water to a small saucepan and bring to a boil.  Simmer for about 3-4 minutes until tender.  Push mixture through a sieve into a bowl.
3. Whisk together the sugar and cornstarch in the saucepan.  Add the sieved strawberries and bring to a boil over medium heat while stirring constantly.  Cook until the strawberry glaze is thickened and clear, about 3 minutes.  Remove from heat and add a drop of red food coloring if desired.  Allow glaze to cool to room temperature. You can place it in the freezer for a few minutes if desired.
4. Add the remaining strawberries and make sure all of them are covered in the glaze. 
5. Spread the strawberry topping over the pie, spreading it evenly to the edges. Refrigerate for at least 6 hours or overnight. 

WHIPPED CREAM GARNISH (OPTIONAL)

1. Add the whipping cream to the large mixing bowl of a stand mixer fitted with the whisk attachment.  Cover the bowl with a kitchen towel to prevent splattering. Whisk on high for a few seconds until it begins to slightly thicken. Add the powdered sugar and vanilla. Whisk until the cream becomes thick. 
2. Pipe the frosting around the edges of the pie. I used a 1M open star tip.