Preheat oven to 350°F (180°C)
Crush graham crackers into fine crumbs (2 cups) in a food processor or by crushing in a sealed bag with a rolling pin
In a bowl, mix graham crumb mixture with melted butter (6 tablespoons) until resemble wet sand
Press mixture firmly into the base of a 9×13-inch baking dish lined with parchment paper (for easy release)
Refrigerate crust for 30 minutes to set
In a large bowl, use an electric mixer to combine softened cream cheese (2 packages) and sweetened condensed milk (14 oz can) until smooth and creamy
Stir in 2 tablespoons lemon juice and 1 teaspoon vanilla extract
In a separate bowl, whip 1 ½ cups cold heavy cream with ½ cup powdered sugar until stiff peaks form
Gently fold whipped cream mixture into the cream cheese mixture until fully combined
Distribute the remaining 1 pint of sliced strawberries evenly over the set crust
Spread blended filling smoothly onto the strawberry layer
Top with sliced strawberries from the reserved pint in an even layer
Chill dessert in the refrigerator for at least 1 hour before serving
Serve cold in 16 medium slices (adjust based on container size)