Preheat your oven to 350°F (175°C).

Lightly coat the baking dish with cooking spray or line it with parchment paper.

Rinse and slice fresh strawberries, and layer them evenly across the bottom of your prepared baking dish.

In a mixing bowl, combine softened cream cheese, sweetened condensed milk, fresh lemon juice, vanilla extract, and granulated sugar. Blend until smooth and creamy.

In a separate bowl, crush graham crackers into fine crumbs and mix with melted unsalted butter.

Sprinkle the graham cracker mixture generously over the cheesecake layer.

Bake for 35-40 minutes until the topping is golden brown and the filling is slightly jiggly in the center.

Let the cake cool at room temperature for at least 30 minutes, then cover and refrigerate for at least 2-3 hours.

Slice and serve the cake, optionally sprinkling Easter sprinkles on top.