Preheat the oven to 350°F (175°C).
In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar.
Press the mixture evenly into the bottom and up the sides of a tart pan.
Bake the crust for 10 minutes, then let it cool.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar, vanilla extract, and lemon juice to the cream cheese, then mix until combined.
Add the eggs, one at a time, mixing on low speed until just combined.
Pour the cheesecake filling into the cooled crust and smooth the top.
Bake the tart for 45-50 minutes or until the center is set but slightly jiggly.
Let the tart cool completely before refrigerating for at least 4 hours.
Once chilled, top the tart with fresh strawberry slices before serving.
