Mix all crust ingredients in a 9 inch pie pan. Press evenly across the bottom and up the sides. Bake crust at 350 degrees about 8 minutes. Set crust aside to cool.
In a medium sized bowl, mix cream cheese until smooth. Mix in the ¼ cup regular sugar. Make sure you get all of the cream cheese mixed in smoothly so there are no lumps. Take ½ cup of the sliced berries and chop/crush them, until there are no large pieces, mainly juice. Mix the crushed berries and the vanilla into the cream cheese.
In a separate bowl, pour in the whipping cream and powdered sugar and beat at high speed (whisk attachment works best if you have one) until stiff, making sure you get all of the cream from the bottom and sides of the bowl. Carefully add the whipped cream to the strawberry cream cheese mixture along with the sliced strawberries, and FOLD in carefully, just until fully mixed together. Put the mixture into the cooled pie crust and spread evenly. Refrigerate at least 2 hours. 4 hours works best. Decorate the top with sliced strawberries. Keep any leftovers in the refrigerator.
Recipe by Messin' With Perfection at https://www.messinwithperfection.com/strawberry-cream-pie/