In a medium bowl, mix together the graham cracker crumbs, sugar, and melted butter until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Set aside.

In a blender, blend the fresh strawberries, sugar, and lemon juice until smooth. Set this mixture aside.

In a large mixing bowl, beat the softened cream cheese with a hand mixer on medium speed until creamy and smooth. Gradually add in the sugar and vanilla extract, mixing until combined.

Add the eggs one at a time, mixing gently after each addition. Be careful not to overbeat.

Pour half of the cheesecake filling over the prepared crust. Then, add half of the strawberry puree, using a knife to gently swirl and create a marbled effect. Repeat this step for the second layer.

Preheat the oven to 325°F (160°C) and bake for about 60 minutes or until the center is set and has a slight jiggle.

Let the cheesecake cool at room temperature for about an hour. Then refrigerate for at least 4 hours (or overnight) to allow it to firm up completely.

Once chilled, carefully remove the springform pan. Slice your cheesecake and serve it with additional strawberry puree or fresh strawberries on top.