1 (10 oz.) pkg. strawberries in syrup, thawed
2 (8 oz.) pkgs. cream cheese
1/4 c. sugar
1 tsp. vanilla
2 c. Cool Whip
1 prepared graham cracker crust

Drain strawberries; reserving 1/4 cup liquid. Beat cream cheese and reserved liquid until smooth. Add strawberries, sugar, and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Refrigerate several hours before serving. OPTIONAL: Garnish with strawberry halves