Preheat the oven to 350°F and lightly grease a 9-inch pie dish if needed.

In a medium bowl, combine the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Press the crumb mixture firmly into the bottom and sides of the pie dish to form the crust.

Bake the crust for 8 minutes until lightly golden, then remove it from the oven and allow it to cool completely.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy with no lumps remaining. Add the sweetened condensed milk, lemon juice, and lemon zest, then continue mixing until fully combined.

In a separate bowl, whisk together the instant lemon pudding mix and cold milk for about 2 minutes until slightly thickened. Add the pudding mixture into the cream cheese mixture and beat until smooth and creamy.

Gently fold in the whipped topping using a spatula until the filling becomes light, fluffy, and evenly mixed.

Spread the lemon filling evenly into the cooled graham cracker crust and smooth the top with a spatula. Cover the pie and refrigerate for at least 4 hours, or overnight for the best texture and flavor.

Before serving, top the pie with whipped cream, lemon slices, fresh lemon zest, and strawberries if desired. Slice and serve chilled.