Line a 9x13 inch pan with parchment paper. Preheat the oven to 350° Fahrenheit. (180° C)
Combine all of the ingredients for the crust in a small bowl. Mix until a crumbly dough forms. Press the dough into the prepared pan.
Bake the crust for 10-15 minutes or until it is a golden brown. Allow the crust to cool while you make everything else.
Mix together the cream cheese and the powdered sugar until smooth. Add the vanilla and set aside.
Combine the ingredients for the glaze in a small saucepan. Stir until all of the ingredients are completely combined and the cornstarch is completely dissolved.
Heat the glaze over medium heat stirring constantly until the glaze is thick and translucent. Remove from heat and allow the glaze cool to room temperature. (This process can be sped up by placing the glaze in the refrigerator.)
While the glaze cools, wash, dry, and cut the strawberries into slices.
Spread the cream cheese filling into the bottom of the crust and place the strawberries on top. Spread the glaze onto the pie with a spatula.
The pie will keep in the refrigerator for up to 3 days.