Preheat the oven to 325°F (160°C).

In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until well combined.

Press the crumb mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Set aside.

In another mixing bowl, beat the softened cream cheese and sugar together with an electric mixer until smooth and creamy.

Add the eggs, one at a time, mixing well after each addition.

Stir in the lemon zest, lemon juice, and vanilla extract until fully blended.

Pour the cream cheese mixture over the prepared crust in the springform pan.

Bake in the preheated oven for 60 minutes, or until the center is set and the top is lightly golden.

Remove from the oven and let the cheesecake cool for about 1 hour at room temperature. Then, cover and refrigerate for at least 4 hours or overnight.

For the strawberry topping, in a saucepan, combine sliced strawberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, until the strawberries soften and release their juices. Allow the mixture to cool.

Once the cheesecake has set, remove it from the refrigerator and carefully remove the sides of the springform pan.

Top with the prepared strawberry mixture before serving.