Preheat your oven to 175°C (350°F).

In a medium bowl, combine graham cracker crumbs, sugar, and melted butter; mix until it looks like wet sand.

Pour the mixture into a 9-inch pie pan and press firmly across the bottom and up the sides.

Bake for 8-10 minutes until fragrant and slightly darkened; let cool completely on a wire rack.

While the crust cools, bloom the gelatin by sprinkling it over 2 tablespoons of water in a small bowl; let sit for 5 minutes.

In a large mixing bowl, beat cream cheese and powdered sugar until smooth; add mashed strawberries and vanilla extract; mix well.

In a separate bowl, whip the heavy cream until stiff peaks form.

Microwave the bloomed gelatin for 10 seconds until clear; quickly stir into the strawberry-cream cheese mixture.

Gently fold in the whipped cream until no white streaks remain.

Pour the filling into the cooled crust, spread evenly and refrigerate for at least 4 hours (or overnight).

Before serving, garnish with halved fresh strawberries.