Line the springform base with parchment. Mix graham crumbs and melted butter, then press firmly across the base and slightly up the sides.
Refrigerate the crust for 30 minutes. Beat softened cream cheese and powdered sugar until completely smooth, scraping the sides and bottom.
Mix vanilla and lemon juice into the cream cheese. In a separate cold bowl, whip heavy cream until stiff peaks hold without looking grainy.
Fold one-third of the whipped cream into the cheese mixture to lighten it, then gently fold in the rest without deflating the cream.
Spread filling into the chilled crust. Smooth the top, cover carefully, and refrigerate for at least 8 hours, preferably overnight.
Shortly before serving, toss sliced strawberries with sugar and stand for 10 minutes. Drain excess juice so the topping does not flood the cheesecake.
Run a thin knife around the inside of the ring and release the pan carefully. Spoon berries onto the top just before slicing.
Cut with a warm wiped knife and use a wide server. Keep remaining cheesecake cold because its structure softens at room temperature.
