Prep the Strawberry Swirl: In a small saucepan, combine the chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 5 minutes, stirring occasionally, until the strawberries break down and the mixture thickens slightly. Remove from heat and let it cool completely. Once cooled, blend the mixture until smooth using an immersion blender or regular blender. Set aside.

Make the Graham Cracker Crust Layer: In a small bowl, mix the graham cracker crumbs with melted butter until well combined. Set aside.

Whip the Cream: In a large mixing bowl, beat the cold heavy whipping cream using an electric mixer on high speed until stiff peaks form, about 3-4 minutes.

Mix the Base: In another bowl, beat the softened cream cheese until smooth. Add the sweetened condensed milk and vanilla extract, mixing until fully combined and smooth. Gently fold this mixture into the whipped cream until no streaks remain.

Layer the Ice Cream: In a freezer-safe loaf pan or container, spread half of the ice cream mixture evenly. Drizzle half of the strawberry swirl over the top, then sprinkle half of the graham cracker crumb mixture. Repeat with the remaining ice cream mixture, strawberry swirl, and graham cracker crumbs. Use a knife to gently swirl the layers together for a marbled effect.

Freeze: Cover the loaf pan with plastic wrap or aluminum foil and freeze for at least 8 hours, or overnight, until firm.