Prepare the Crust: Preheat the oven to 350°F (175°C). Combine the graham cracker crumbs, melted butter, and sugar in a bowl. Mix well until the crumbs are evenly coated. Press the mixture into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes and set aside to cool.

Make the Custard Layer: In a saucepan, whisk together the milk, cornstarch, and sugar over medium heat until smooth. Add the egg yolks, whisking constantly until the mixture thickens and coats the back of a spoon. Remove from heat and stir in the vanilla extract. Pour the custard over the cooled crust and refrigerate until set.

Prepare the Strawberry Layer: In another saucepan, combine the pureed strawberries, sugar, and cornstarch. Cook over medium heat, stirring constantly until the mixture thickens. Remove from heat and let it cool slightly before pouring over the set custard layer.

Assembling the Cake: Once the strawberry layer is added, refrigerate the entire cake for at least 4 hours or until fully set.

Final Touches: Before serving, garnish with chocolate sprinkles or shavings.