Preheat your oven to 300°F (150°C). Melt unsalted butter and combine with graham cracker crumbs until it resembles wet sand.

Press the graham cracker mixture firmly into a 9x9-inch square pan.

Bake the crust in the preheated oven for 8-10 minutes, or until lightly golden.

Wash and pat dry fresh strawberries, slice them, and toss with sugar. Let them macerate for about 10 minutes.

In a large mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar, vanilla bean paste, and a pinch of salt; mix until fluffy.

Gently fold Cool Whip into the cream cheese mixture to maintain airy texture.

Spread the cream filling evenly over the cooled graham cracker crust.

Distribute the macerated strawberries over the cream layer and drizzle reserved juices on top if desired.

Cover and refrigerate for at least 6 hours or overnight to set.

Slice with a warm knife and serve, garnishing with strawberries or a drizzle of chocolate if desired.