Preheat the oven to 350ºF.

In a large bowl, combine crushed graham crackers, pretzels, and melted butter.

Then, transfer into a greased pie pan. Press the crust down firmly to cover the bottom and sides of the container.

Bake for 10 minutes at 350ºF and allow to cool for 20 to 30 minutes.

In the bowl of a stand mixer add the cream cheese, powdered sugar, vanilla, and whipping cream. Beat on medium speed for 2 to 3 minutes or until everything is combined and pillowy.

After the crust has cooled, fill with the cream cheese mixture. Refrigerate while making the topping.

Add the water and sugar to a small saucepan. Bring to a boil and cook for 5 minutes.

While the simple syrup is cooking, slice the strawberries in half. Set aside in a heat proof bowl.

When the simple syrup is ready, and still hot, pour over the halved strawberries. Refrigerate for at least 30 minutes.

With a slotted spoon, scoop out the strawberries and place on top of the pie filling. Reserve the strawberry infused simple syrup for drizzling after plating.

When you are ready to serve the pie, drizzle with the infused simple syrup and serve in slices.