Pulse the 4 cups of miniature pretzels in a food processor until coarsely chopped. Combine the pretzel crumbs with 6 tablespoons of melted butter and 1/4 cup of sugar in a bowl. Press the mixture firmly into the bottom of a greased 9-inch springform pan. Refrigerate for 30 minutes to set and firm up.

Dissolve 1 package (6 ounces) of strawberry gelatin in 3/4 cup of boiling water, stirring until completely dissolved. Add 1/4 cup of fresh lemon juice for flavor, then allow the mixture to cool in the refrigerator until it thickens slightly, about 15-20 minutes.

While waiting, hull and slice 1 pound of fresh strawberries, reserving half for topping the pie. Chop the remaining strawberries into smaller pieces to fold into the filling later.

In a mixing bowl, beat 1 cup of heavy whipping cream until stiff peaks form, about 3-5 minutes. Set aside for later use.

Blend the cooled gelatin mixture with 1 jar (7 ounces) of marshmallow creme and 2/3 cup of whipped cream cheese until smooth. Gently fold in the chopped strawberries and the whipped cream until well incorporated.

Pour the strawberry filling mixture over the chilled pretzel crust, smoothing the top with a spatula. Cover with plastic wrap and refrigerate for 4-6 hours until set.

Whip the remaining 1 cup of heavy cream until stiff peaks form. Spread over the top of the pie. Decorate with reserved fresh strawberries and any remaining pretzel mixture.