In a small bowl, mix together graham cracker crumbs, melted unsalted butter, and sugar until the mixture resembles wet sand. Press this mixture into the bottom and up the sides of a 9-inch pie pan. Set aside.

In a medium saucepan over medium-low heat, combine 2 cups of quartered strawberries, sugar, cornstarch, and water. Stir constantly until the mixture thickens, about 5-7 minutes. Remove from heat and let cool.

In a mixing bowl, beat softened cream cheese, confectioners' sugar, and vanilla extract until smooth and creamy. Gradually add the heavy whipping cream, beating until soft peaks form.

Spread the cream cheese filling evenly over the prepared crust. Once the strawberry topping has cooled, stir in the remaining quartered strawberries and pour the mixture over the cream cheese filling.

Chill the pie for at least 4 hours or until set. Serve with dollops of whipped cream on top.