Roll out pie crust and press into a deep dish pie pan. Use a fork to poke holes on the bottom and sides of the crust. Bake at 450 for 7-9 minutes. Remove from oven and cool.
In a medium bowl, whip cream until stiff peaks form. Add cream cheese, vanilla and sugar and whip until smooth and fluffy.
In a saucepan, add strawberry jelly, lemon juice, sugar and water and bring to a slow simmer, stirring until everything is combined. Remove from heat and cool.
Once crust has cooled, fill with cream cheese filling and top with whole strawberries. After the glaze is cooled to room temperature, coat the strawberries with glaze.
Chill for 30 minutes to 1 hour before serving.