Mix graham cracker crumbs, melted butter, and sugar in a bowl until the mixture resembles wet sand. Press firmly into a 9-inch pie pan, working the mixture up the sides. Use the bottom of a measuring cup to create an even, compact base.

In a large bowl, beat the softened cream cheese until smooth and fluffy - about 3 minutes with an electric mixer. Gradually add powdered sugar and vanilla, beating until completely combined and silky without lumps.

In a separate bowl, whip heavy cream to soft peaks. Don't overbeat. Gently fold the whipped cream into the cream cheese mixture using a rubber spatula.

Carefully fold sliced strawberries and strawberry jam into the cream mixture. Reserve a few perfect strawberry slices for garnishing the top.

Spoon the strawberry mixture into the prepared crust, smoothing the top with an offset spatula. Cover tightly with plastic wrap and freeze for at least 4 hours, though overnight is ideal.