In a small saucepan, combine 2 cups of strawberries, sugar, cornstarch, and lemon juice over medium-low heat. Stir frequently until the strawberries release their juices.

Mash the strawberries with a potato masher until mostly liquid, leaving a few small pieces for texture.

Increase heat to medium-high and bring to a boil, stirring constantly. Boil for 1 minute, then remove from heat and transfer to a heat-proof bowl to cool completely.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

In a separate bowl, whip the heavy cream to stiff peaks, then gently fold it into the cream cheese mixture until thick, fluffy, and airy.

Spread the cream cheese layer evenly into the prepared crust and refrigerate.

Once the strawberry mixture has fully cooled, stir in the remaining strawberries.

Spoon the strawberry topping over the cream cheese layer, gently mounding it toward the center.

Refrigerate the Irresistibly Creamy Strawberry Cream Cheese Pie for at least 4 hours, preferably overnight, before slicing and serving.