In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust. Freeze for 30 minutes to set.

While the crust is setting, prepare the strawberry filling. In a separate bowl, mix sliced strawberries with powdered sugar and vanilla extract. Let it sit for 10 minutes to macerate.

After the crust has set, spread half of the softened vanilla ice cream over the crust, smoothing it out evenly.

Layer the macerated strawberries over the ice cream, spreading them evenly.

Top the strawberries with the remaining vanilla ice cream, smoothing it out again. Cover the pan with plastic wrap and freeze for at least 4 hours or until firm.

Once the cake is firm, whip the heavy cream in a mixing bowl until stiff peaks form. Remove the cake from the springform pan and spread the whipped cream over the top of the cake.

Decorate with additional sliced strawberries if desired. Slice and serve immediately or return to the freezer until ready to serve.