In a medium sized bowl add the crushed graham cracker, brown sugar, and butter and mix until incorporated. In a 9 inch springform pan add the graham crackers and press firmly into the bottom and sides. Place in the refrigerator.
In a large bowl combine the cream cheese, lemon juice, vanilla and sugar. Beat until smooth and creamy. Add in the heavy whipping cream and continue to beat until stiff peaks form.
Spread filling evenly along the crust. Chill for 3 hours or overnight and serve with strawberry topping if desired.