Line a 9-inch springform pan with parchment paper and lightly grease the sides. Set aside.

Mix together the graham cracker crumbs and granulated sugar. Pour in the melted butter and stir until the mixture resembles wet sand. Press firmly into the bottom of the springform pan. Refrigerate while preparing the filling.

Beat the softened cream cheese on medium speed for 2 to 3 minutes until completely smooth. Add the sifted powdered sugar and vanilla extract and beat for 2 more minutes until light and fluffy.

In a separate cold bowl, beat the cold heavy whipping cream on high speed until stiff peaks form, about 3 to 4 minutes.

Gently fold the whipped cream into the cream cheese mixture in three additions using a rubber spatula. Fold in the diced fresh strawberries.

Spoon the filling over the chilled crust and smooth the top evenly. Cover with plastic wrap and refrigerate for at least 4 hours, or overnight.

About 30 minutes before serving, whisk together the granulated sugar and cornstarch in a medium saucepan. Add the cold water and lemon juice and whisk until smooth. Add half of the sliced strawberries.

Cook over medium heat, stirring constantly, until the mixture thickens and turns glossy, about 5 to 7 minutes. Remove from heat and stir in the remaining fresh sliced strawberries. Add red food coloring if desired. Cool completely to room temperature.

Spoon the cooled strawberry topping over the chilled cheesecake. Run a knife around the inside edge of the springform pan and carefully release the sides. Slice and serve cold.