Prepare the filling: In a medium bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth and creamy. Set aside.

1. Make the whipped cream: In a separate bowl, beat the heavy whipping cream with 2 tablespoons of powdered sugar until stiff peaks form, about 3-4 minutes.
2. Combine the filling and whipped cream: Gently fold the whipped cream into the cream cheese mixture until fully combined and smooth. Be careful not to deflate the whipped cream.
3. Assemble the pie: Spoon the cream cheese filling into the prepared graham cracker crust. Spread it evenly with a spatula.
4. Top with strawberries: Arrange the sliced strawberries on top of the cream filling, covering the entire surface of the pie.
5. Optional glazing: If you’d like a glossy finish, heat the strawberry jam in the microwave for about 15-20 seconds until it becomes liquid. Brush the jam over the strawberries to give them a shiny glaze.
6. Chill the pie: Refrigerate the pie for at least 3 hours, or until the filling is firm and set.
7. Serve: Once chilled, slice the pie and serve chilled. Enjoy!