In a large mixing bowl, combine the graham cracker crumbs with the melted unsalted butter. Mix until the crumbs are evenly coated and look like wet sand.

Press the mixture firmly into the bottom of a 9-inch springform pan to create a solid crust. Place the pan in the refrigerator to chill while you prepare the filling.

In a separate large bowl, use an electric mixer to beat the softened cream cheese on medium speed until it’s smooth and creamy.

Gradually add the powdered sugar, vanilla extract, lemon zest, and lemon juice. Mix until all ingredients are well incorporated and the mixture is fully smooth and velvety.

Carefully fold in the whipped cream and chopped strawberries into the cream cheese mixture. Use a spatula to combine gently.

Pour the cheesecake filling over the chilled crust, using a spatula to spread it evenly and ensure there are no gaps.

Cover the springform pan with plastic wrap or aluminum foil and place it in the refrigerator. Allow the cheesecake to chill for at least 4 hours or until it’s firm to the touch.

Before serving, top the cheesecake with sliced strawberries, lemon slices, and mint leaves for garnish.

Carefully run a knife around the edge of the springform pan to loosen it, then release the latch and remove the sides of the pan. Slice the cheesecake into wedges and serve chilled.