Prepare the graham cracker crust: In a medium bowl, combine crushed graham crackers and melted butter until the mixture holds together. Press into the bottom of a 6-quart trifle dish to form a crust. Chill for 15 minutes.
Macerate strawberries: In a large bowl, toss strawberries with granulated sugar and lemon juice. Let sit for 30 minutes, then strain liquid into a separate bowl.
Whip heavy cream: In a large bowl, whip heavy cream until stiff peaks form. Set aside.
Prepare cheesecake filling: In a separate bowl, beat softened cream cheese, granulated sugar, and powdered sugar until smooth. Add vanilla extract and continue mixing. Fold in 1/2 of the whipped cream gently to create a light, airy texture.
Assemble trifle: In the trifle dish, spread a layer of macerated strawberries (about 2 cups), followed by half the cheesecake filling, half the remaining cream, and a thin layer of reserved strawberry liquid. Repeat the strawberry-macerated base and remaining layers. Cover and refrigerate for at least 2 hours (or up to 4 hours) to set.
Garnish and serve: Before serving, top with additional crushed graham crackers, fresh strawberry slices, and a thin dusting of powdered sugar.