For the graham cookie crust; mix graham cookie crumbs with brown sugar and melted butter. Press down gently into a 9-inch pie dish. Bake at 300˚F oven for 10 minutes and let it cool completely. Or chill for at least 3 hours.
For the strawberries; cut up strawberries into bite size chunks and toss with sugar. Macerate for 15-20 minutes to extract moist.
For the mascarpone cream filling; beat mascarpone cheese to loosen up, then add the cream, powdered sugar and vanilla extract. Using an electric mixer, beat at high speed until soft peak forms.
To assemble; spread mascarpone filling in a crust. Using a slotted spoon, put macerated strawberries on top of the filling discarding the syrup that is extracted from the strawberries. Serve the pie immediately or chill in the fridge. Keep the leftover pie in the fridge up to 2 days.