In a medium bowl, mix the graham cracker crumbs with the melted butter until fully combined. Firmly press the crumb mixture into the bottom of a 9x13-inch dish to create a smooth, even crust. Set the dish in the fridge to chill while you prepare the filling layers.

In a large bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Carefully fold the whipped topping into the mixture until it becomes light and fluffy. Spread this cheesecake mixture evenly over the chilled crust. Return the dish to the refrigerator to set slightly.

In another bowl, dissolve the strawberry gelatin in 1 cup of boiling water. Stir well until completely dissolved, then add 1 cup of cold water. Let the gelatin cool for about 10 minutes, then fold in the diced fresh strawberries. Gently pour the strawberry mixture over the cheesecake layer, spreading it out evenly.

Once the strawberry layer is slightly set (after about 10–15 minutes in the fridge), spread the whipped topping evenly over the top to create the final layer. Be careful not to press too hard so the layers stay distinct.

Cover the dish and refrigerate the strawberry lasagna for at least 4 hours, or overnight for the best results. This allows the layers to firm up beautifully and makes it easier to slice.

Before serving, garnish the top with extra whipped topping, fresh strawberry slices, crushed graham crackers, or white chocolate shavings if desired. Slice into squares and serve chilled.