Begin by crushing the graham crackers in a food processor until fine; this should take about 30 seconds. In a bowl, combine the crushed crackers with melted unsalted butter until evenly mixed. Press this crumb mixture firmly into the bottom of a 9x9" pan to form a solid crust. Chill in the refrigerator for 15 minutes so it can set nicely.

While the crust is chilling, take 1 cup of fresh strawberries and dice them into small pieces for the filling. Slice the remaining strawberries to use as a topping. To prevent a soggy crust, pat the diced strawberries dry with paper towels.

For the whipped cream, place your mixing bowl and beaters in the freezer for about 10 minutes to chill them. Once cold, pour in the heavy whipping cream and begin whipping on medium speed. Gradually add powdered sugar until you reach stiff peaks, which should take about 3-5 minutes.

In a large mixing bowl, beat together the full-fat cream cheese, granulated sugar, fresh lemon juice, and vanilla extract until the mixture is smooth and creamy, which should take about 2-3 minutes. Gently fold half of the whipped cream into the cream cheese mixture.

Divide the cheesecake filling in half. In one half, gently stir in the strawberry Jello mix and the diced strawberries until fully combined. Layer the chilled graham cracker crust with the plain cheesecake mixture first, followed by the strawberry-infused mixture.

Spread the remaining whipped cream generously over the top of the strawberry layer. Cover the pan with plastic wrap and chill the No-Bake Strawberry Delight in the refrigerator for 4 to 6 hours.