Prepare the Crust:

1. Mix the Crust Ingredients: In a medium-sized bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture is evenly moistened.
2. Press the Crust into the Pan: Press the graham cracker mixture into the bottom of a greased 9×9-inch baking dish or a similar-sized square pan. Use a spoon or the back of a glass to firmly press the crumbs down.
3. Chill the Crust: Place the crust in the fridge for 15-20 minutes to set while you prepare the filling.

Prepare the Filling:

4. Whip the Cream: In a large mixing bowl, whip the heavy cream until soft peaks form. Set aside.
5. Blend the Filling Ingredients: In another bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the strawberry puree, vanilla extract, and lemon juice. If you want a more intense pink color, add a drop or two of red food coloring and mix well.
6. Fold in the Whipped Cream: Gently fold the whipped cream into the strawberry mixture, making sure not to deflate the whipped cream too much. The mixture should be light and airy.
7. Fill the Crust: Pour the strawberry cream mixture over the chilled graham cracker crust and spread it evenly.
8. Chill the Dessert: Refrigerate the dessert for at least 2 hours to allow it to firm up and set.

Serve and Garnish:

9. Cut into Squares: Once chilled and set, slice the dessert into squares or bars.
10. Garnish and Serve: Top each square with a fresh strawberry, raspberry, or a sprig of mint for added freshness and visual appeal.