Combine strawberries, 2 tablespoons sugar, cornstarch, and water in a small pot over medium heat.
Heat until thickened, about 3 minutes.
Refrigerate until chilled, about 1 hour.
Place graham crackers in a small, resealable bag, and crush into crumbs with a rolling pin.
Add 2 tablespoons sugar to bag, shaking gently to mix.
Divide graham crumb mixture between two parfait glasses.
Place cream cheese, heavy cream, and 2 tablespoons sugar in stand mixer bowl with whisk attachment.
Whisk on high for about 1 minute, or until firm peaks are formed.
Divide cheesecake mixture between parfait glasses; smooth layer.
Top each with half of strawberry mixture.
Refrigerate parfaits for an hour before serving.