In a mixing bowl, combine graham cracker crumbs and 2 tablespoons of sugar. Mix well, then add the melted butter. Stir until fully combined and the mixture resembles wet sand.

Press the crumb mixture firmly into the bottom and up the sides of a 9-inch pie plate to form a crust. Use the back of a spoon or your fingers to ensure it is evenly spread and compact.

In a large bowl, beat the softened cream cheese until smooth. Gradually add the condensed milk, mixing until combined.

Incorporate the remaining sugar and the lemon juice, mixing until everything is well blended.

Fold in the sliced strawberries gently, making sure they’re evenly distributed throughout the filling.

Pour the strawberry filling into the prepared crust. Smooth the top with a spatula and place it in the refrigerator for at least 4 hours, or until the filling is set.

Once chilled and firm, slice your pie and top with whipped cream if desired. Enjoy!