1. Preheat the oven to 300°F (150°C). Melt 1/2 cup butter and combine it with the graham cracker crumbs until the mixture resembles wet sand.

2. Press 2 cups of the crumb mixture firmly into a 9×9-inch pan to form the crust, reserving the remaining crumbs for topping.

3. Bake the crust for 8 to 10 minutes until lightly golden, then cool completely on a wire rack.

4. Place the hulled and halved strawberries in a blender or food processor and pulse a few times until chunky, avoiding a smooth puree.

5. In a mixing bowl, beat the softened cream cheese and softened butter until creamy and smooth.

6. With the mixer on low, gradually add the sifted powdered sugar until fully incorporated.

7. Add the vanilla bean paste and a pinch of salt, then beat until well combined.

8. Fold a heaping tablespoon of the strawberry chunks into the cream cheese mixture, then spread it evenly over the cooled crust.

9. Gently fold the remaining strawberry chunks into the Cool Whip, then spread this mixture over the cream cheese layer.

10. Sprinkle the reserved graham cracker crumbs over the top and garnish with sliced strawberries if desired.

11. Refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.