8 ounces cream cheese, softened
1/3 cup sugar
1 cup sour cream
2 teaspoons vanilla extract
8 ounces prepared whipped topping, thawed
1 (6 ounce) graham cracker pie crust
1 lb fresh strawberries, hulled, halved lengthwise
Beat the cream cheese until smooth with an electric mixer. Gradually beat in the sugar then beat in the sour cream and vanilla until just combined. Fold in the whipped topping. Scrape the mixture into the the pie crust. There may be some filling left over. If so, reserve it to be decoratively piped onto the top of the pie. Chill in the refrigerator for 4 hours.
Starting in the center, arrange the strawberries in a circular pattern. Pipe with any extra filling if you like.