1. Line an 8×8 or 9×9 inch square pan with parchment paper, leaving an overhang on the sides for easy lifting.

2. In a medium bowl, mix graham cracker crumbs, melted butter, and 1/4 cup sugar until combined. Press firmly into the bottom of the prepared pan. Freeze for 20 minutes.

3. While the crust chills, whip the heavy cream in a medium bowl until stiff peaks form. Set aside.

4. In a blender or food processor, combine softened cream cheese, 3/4 cup sugar, strawberries, vanilla, and lemon juice. Blend until smooth and creamy.

5. Transfer the strawberry mixture to a large bowl. Gently fold in the whipped cream with a spatula until fully incorporated and no white streaks remain.

6. Pour the filling over the chilled crust and smooth the top with a spatula.

7. Cover with plastic wrap and freeze for at least 4-6 hours, or overnight.

8. To serve, lift the bars out using the parchment paper. Slice into squares while frozen. Top with fresh strawberries and whipped cream. Let sit for 10 minutes to soften slightly before eating.