Preheat the oven to 325°F.
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.
Bake for 10 minutes, then remove from the oven and let cool.
In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.
Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.
In a separate bowl, whip the heavy cream until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until combined.
In a small bowl, mix the cocoa powder, red food coloring, and lemon juice to create a smooth paste.
Fold this mixture into the cream cheese mixture until evenly distributed, creating a marbled effect.
Pour the cheesecake filling over the cooled crust in the springform pan. Smooth the top with a spatula.
Arrange the sliced strawberries on top of the cheesecake.
Cover and refrigerate for at least 4 hours, or overnight for best results.
To serve, carefully remove the sides of the springform pan. Slice the cheesecake and enjoy!