Bring cream cheese to room temperature. In a heatproof container, sprinkle gelatin over water and let it sit for 10 minutes to bloom.

Place graham crackers in a plastic bag and crush them finely using a rolling pin. Mix with melted butter and press into the bottom of a container. Chill in the refrigerator for 10 minutes.

Microwave the bloomed gelatin for 20 seconds at 600W without covering, then stir to dissolve.

In a blender, combine silken tofu, sugar, cream cheese, and heavy cream. Blend until smooth. Add lemon juice and dissolved gelatin, then blend again. Pour into the prepared crust and refrigerate for 2 hours to set.

For the strawberry sauce, reserve 4 strawberries for garnish and cut them in half. Mash the remaining strawberries in a heatproof container with a fork, then mix in sugar and lemon juice.

Microwave the strawberry mixture uncovered for 1 minute 30 seconds at 600W, stir, then microwave for another minute. Let it cool.