If you want to cheat and use a ready-made graham cracker pie shell, go right ahead, it really won't make much difference. Actually, you could serve this filling in an old boot, and it would still be wonderful.
1 1/2 cups graham cracker crumbs
1/3 cup butter
3 tbsp granulated sugar
250 g cream cheese
1/4 cup granulated sugar
1/2 tsp vanilla
1 cup strawberries
1 cup 35% cream
1/4 cup icing sugar
First, make the crust if you aren't using a ready-made one. In a medium bowl, stir together the graham cracker crumbs and the sugar. Melt the butter, and stir it into the mixture until thoroughly combined.
With clean hands, have your little helper press the crumbs evenly onto the bottom and sides of a 9-inch (22 cm) pie plate. Bake at 350°F (180°C) for 10 minutes. Let cool completely before filling.
With an electric mixer, beat together the cream cheese, the granulated sugar, and the vanilla until smooth. Meanwhile, in a small bowl, have your small (but eager) assistant attack the strawberries with a fork and mash them to a pulp. Lumps are fine - this shouldn't be pureed. Stir into the cream-cheese mixture. Now whip the cream with the icing sugar until stiff and then gently fold into the cream-cheese mixture.
Spoon the creamy strawberry filling into the pie shell and refrigerate for at least 3 hours, or overnight, before serving. Decorate the top with additional non-mashed strawberries, tastefully arranged to resemble the Starship Enterprise, a flower, or just something simple, like the underwater scene from "The Little Mermaid."