Line a 9-inch springform pan with parchment paper and lightly grease the sides. Set aside.

In a bowl, mix graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until it resembles wet sand. Press the mixture into the bottom of the pan and refrigerate while preparing the filling.

Beat the softened cream cheese on medium speed for 2-3 minutes until smooth and creamy. Add powdered sugar and vanilla, continuing to beat for 2 more minutes until fluffy and light.

In a separate bowl, beat the very cold heavy whipping cream on high until stiff peaks form, about 3-4 minutes.

Gently fold the whipped cream into the cream cheese mixture in three additions until well combined, then fold in diced strawberries for an enhanced fruity flavor.

Spoon the filling over the chilled crust and smooth the top evenly. Cover and refrigerate for at least 4 hours or overnight to set.

In a medium saucepan, whisk together granulated sugar and cornstarch with cold water and lemon juice until smooth. Add half of the sliced strawberries.

Over medium heat, stir constantly until the mixture thickens and becomes glossy, about 5-7 minutes. Remove from heat and stir in the remaining strawberries and optional food coloring. Let it cool completely.

Spoon the cooled topping over the chilled cheesecake. Run a knife around the edge of the pan to release the sides. Slice and serve cold.