Line your 9 by 13 inch baking dish with parchment paper, letting it hang slightly over the edges for easy removal.

Combine graham cracker crumbs, melted butter, sugar, and salt in a medium mixing bowl and stir until the mixture resembles wet sand. Press firmly and evenly into the bottom of the dish using the bottom of a measuring cup.

Place cream cheese in a large mixing bowl and beat on medium speed until smooth and creamy, about 1 minute.

Add powdered sugar and vanilla extract to the cream cheese and beat until fluffy, about 2 minutes. Spread this mixture evenly over the graham cracker base.

Pour heavy whipping cream and granulated sugar into a clean bowl and beat on medium-high speed until stiff peaks form, about 3 to 4 minutes.

Gently fold the whipped cream into the cream cheese layer until just combined and spread evenly over the cream cheese layer. Refrigerate while preparing the strawberries.

Slice the strawberries about 1/4 inch thick and toss with sugar, lemon juice, and lemon zest in a bowl. Let sit for 5 to 10 minutes, stirring occasionally to release juices.

Spread the marinated strawberries and any accumulated juices evenly over the whipped cream layer.

Cover the dish loosely with plastic wrap and refrigerate for at least 2 hours before serving to allow the layers to set.