Make the crust: Pulse graham crackers in a food processor until fine crumbs form (about 1 cup). Mix with melted butter and granulated sugar. Press evenly into the bottom and up the sides of a 9-inch pie dish. Refrigerate for about 10 minutes.

Prepare strawberry puree: Rinse and hull strawberries, then blend into a smooth puree. Set aside.

Whip cream cheese and powdered sugar together until smooth and creamy, about 2-3 minutes on medium speed.

In a chilled bowl, whip heavy cream until soft peaks form, about 3-5 minutes.

Stir fresh lemon juice and lemon zest into the cream cheese mixture until fully incorporated.

Gently fold strawberry puree into the lemon cream cheese mixture to create a pink swirl.

Carefully fold whipped cream into the strawberry-lemon mixture in thirds to keep it light and airy.

Pour the filling over the chilled crust, spread evenly, cover with plastic wrap, and freeze for at least 4 hours or overnight.

Remove from freezer 10 minutes before serving to soften slightly. Garnish with strawberry slices, lemon zest, or whipped cream if desired.