Preheat the oven to 350 degrees (F).
Melt the butter. Pulse the graham crackers in a food processor until they are fine crumbs. With the food processor running, pour in the butter. Press into the pie pan with your fingers.
Bake 8 - 12 minutes. Remove from oven and set aside to cool.
Wash the strawberries, hull, and cut into quarters lengthwise. Place 2 cups of the strawberries in a heavy-bottomed pan, add the sugar, and mash with a potato masher, leaving some clumps of strawberries. Add the cornstarch and mix until dissolved. Stir in the water and lemon juice and bring to a boil over medium-high heat.
Cook at a simmer (you may need to turn the heat down a bit) and cook until it thickens and turns red, approximately 2 minutes.
Pour enough of the uncooked strawberries into the prepared pie pan to cover the bottom in a single layer. The should not be perfectly arranged. Some should be turned up and others down.
Ladle 1/3 of the hot strawberries over them. Add another layer of the uncooked strawberries, mounding them toward the center. Ladle another 1/3 of the cooked strawberries over them. Add the remaining uncooked strawberries, heaping them toward the middle. Ladle the remaining hot strawberries over top, slowly. (If you pour it too fast it may overflow.) Try to cover all the bare strawberries.
Refrigerate until completely chilled and set
Beat the cream until it begins to hold a shape. Add the powdered sugar and vanilla, and beat until stiff.
Serve the pie with sweetened whipped cream. If you're feeling festive, pipe the whipped cream around the edges for a knockout appearance.