Crush the graham crackers into fine crumbs and transfer to a mixing bowl. Pour in melted butter and sprinkle with sugar, then stir until everything is evenly coated and resembles wet sand.
Press the crumb mixture firmly into the bottom of your springform pan, creating an even crust layer. Chill in the fridge for about 15 minutes to firm up.
In a large bowl, beat the softened cream cheese until smooth and creamy. Add the powdered sugar and vanilla, then mix until fully combined and silky.
In a separate bowl, whip the heavy cream until soft peaks form — it should hold gentle peaks when you lift the whisk.
Gently fold the whipped cream into the cream cheese mixture, using a spatula to keep it light and airy. Be careful not to deflate the mixture.
If using gelatin, sprinkle it over a small amount of cold water and let it sit for 5 minutes. Heat gently until dissolved, then stir into the filling mixture for added stability.
Pour the cream cheese filling over the chilled crust, smoothing the top with a spatula for an even surface.
Arrange the sliced strawberries on top of the filling in a decorative pattern, gently pressing them into the surface so they settle nicely.
Refrigerate the cake for at least 4 hours or overnight to allow it to set fully and flavors to meld.
Prepare the glaze by simmering strawberry jam with lemon juice until smooth and slightly runny. Gently brush the glaze over the strawberries for a glossy finish.
Garnish the cake with a few whole strawberries and a sprig of mint if desired. Slice with a warm knife, serve chilled, and enjoy!
