In a medium bowl, combine graham cracker crumbs and melted butter until evenly coated.
Press mixture firmly into a 9×13-inch baking dish to form the crust.
Chill in the refrigerator while preparing the next layers.
In a large bowl, beat cream cheese with a hand mixer until smooth.
Add 1/2 cup granulated sugar and vanilla extract, mixing until combined.
In a separate bowl, whip 2 cups heavy cream with 1/2 cup powdered sugar until stiff peaks form.
Fold whipped cream into cream cheese mixture until smooth.
Spread cheesecake mixture over the chilled crust. Refrigerate.
In a medium bowl, toss sliced strawberries with 1/4 cup granulated sugar and lemon juice. Let sit 10 minutes.
Heat strawberry jam in a small saucepan until slightly runny, then cool slightly.
Spread strawberries over cheesecake layer and drizzle with jam. Refrigerate 10 minutes.
In a clean bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
Spread whipped cream over strawberry layer and garnish with fresh strawberries.