Place the graham crackers in a blender or food processor, and blend into crumbs. Place the graham cracker crumbs in a bowl, and add the sugar, and stir well. Add the melted butter, and blend well to coat the crumbs in the butter.

Brush melted butter on the bottom and sides of a 7- or 8-inch springform pan that fits in your air fryer. Line the bottom with parchment paper and brush with melted butter. Press graham cracker crumbs into the bottom of the springform pan. Place in freezer.

To make the puree: Wash the strawberries, and dry them on paper towels. Remove the stems of about 25 large berries, and place them in a blender or food processor. Add the 2 tablespoons of sugar, and blend or process the berries, until they are pureed. Set aside.

In the mixing bowl of a stand mixer, place the cream cheese, sugar, and heavy cream, and blend until smooth.

Add the vanilla extract, lemon juice, and eggs, and mix until well blended. Scrape down the sides of the bowl, and mix until smooth and creamy. Add the instant pudding, and mix until blended into the cheesecake batter. Add the pureed strawberries, and blend until the berries are mixed well with the cheesecake; the batter will be light pink.

Add 3 or 4 drops of the bright pink food coloring gel, and blend until well mixed, and all food coloring gel is incorporated into the cheesecake. (If you think it needs a little more food coloring gel, add a couple more drops until you achieve the desired color).

Remove the pan from the freezer. Pour cheesecake mixture into pan. It should just come up to the rim! Turn the air fryer to preheat and set it to Bake. Set the temperature to 300°F. Bake for approximately 25-35 minutes, depending on your air fryer. The top will be lightly browned, and the middle will be slightly jiggly.

Set aside for 1 hour at room temperature. Then place in the fridge for 5-7 hours. Once completely chilled, remove the cheesecake from the springform pan. Decorate with strawberry frosting and sliced strawberries.