Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.

In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar for the crust. Mix until well combined. Press the mixture into the bottom of the prepared pan to form an even layer. Set aside.

Using an electric mixer, beat the cream cheese and granulated sugar together until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Mix in the lemon zest, lemon juice, and vanilla extract until fully incorporated.

Pour the cheesecake filling over the prepared crust in the springform pan, spreading it out evenly. Smooth the top with a spatula.

Bake the cheesecake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

Once cooled, remove the cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to set completely.

To make the strawberry drizzle, combine the fresh strawberries, granulated sugar, and lemon juice in a saucepan. Cook over medium heat, stirring occasionally, until the strawberries have softened and released their juices, about 5-7 minutes. Remove from heat and let it cool.

Just before serving, pour the strawberry drizzle over the chilled cheesecake, allowing it to cascade down the sides. You can also garnish with additional fresh strawberries if desired.