Preheat oven to 350°F (175°C) and grease a 9x13 inch baking dish.

Wash and slice 2 cups of fresh strawberries and layer them at the bottom of the baking dish.

In a mixing bowl, combine 8 ounces of softened cream cheese with 1 cup of sweetened condensed milk, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract. Blend until smooth.

Pour the cream cheese mixture over the strawberries, spreading it evenly.

Crush 1.5 cups of graham crackers into crumbs and mix with 0.5 cups of melted unsalted butter until it resembles wet sand.

Sprinkle the graham cracker mixture over the cheesecake layer and drizzle with an additional 2 tablespoons of melted butter.

Bake for 30-35 minutes until the topping is golden brown and cheesecake is slightly jiggly.

Cool the cake at room temperature for 1 hour, then chill in the refrigerator for at least 2 hours.

Slice into squares and top with festive sprinkles if desired.