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

Drain strawberries, reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, strawberries, sugar and vanilla until smooth. Fold in Cool Whip; spoon into crust. Refrigerate several hours or overnight. Garnish with strawberry halves.