Prepare the crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Add the melted butter and stir until evenly coated, resembling wet sand. Press the mixture into the bottom and sides of a 9-inch tart pan or pie dish. Chill in the fridge for at least 30 minutes to set.

1. Make the lemon filling: In a large mixing bowl, beat the softened cream cheese and powdered sugar until smooth. Add the fresh lemon juice, lemon zest, and vanilla extract, and mix until fully combined. Gently fold in the whipped heavy cream until the mixture is light and fluffy.
2. Make the strawberry swirl: Puree the fresh strawberries with the powdered sugar and lemon juice until smooth. If the puree is too thick, add a little water to thin it out.
3. Assemble the tart: Pour the lemon filling into the prepared crust, smoothing the top with a spatula. Drop small spoonfuls of strawberry puree onto the lemon filling, then use a toothpick, skewer, or butter knife to swirl the strawberry puree into the filling, creating a marbled effect.
4. Chill the tart: Refrigerate for at least 4 hours or overnight to allow the filling to set and flavors to meld together.
5. Serve: Before serving, garnish with fresh strawberry slices or a dollop of whipped cream if desired. Slice and enjoy!