Combine the chopped strawberries and sugar in a saucepan. Bring to a boil over medium heat, and cook for several minutes until the berries have softened and started to break down.
Pour the strawberries into a blender and puree until smooth. Strain the mixture through a fine mesh strainer and discard the strained seeds.
Return the strawberry puree to the saucepan. Reduce the heat to medium low, and simmer, stirring frequently, until the puree is reduced to 1 1/4 cups.
Once reduced, cover and refrigerate the strawberry puree until completely chilled.
In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed for several minutes until smooth. Since the cream cheese will still be cold, it will be very thick, even when whipped.
Add the chilled strawberry puree, vanilla extract, orange extract and orange zest. Beat for several minutes on medium speed until smooth, scraping the bowl down several times.
Switch to the whisk attachment. Add the cold heavy whipping cream and whip on medium high speed for several minutes, until the mixture is very thick, fluffy and holds its shape.
Spread the filling into the cooled crust. Refrigerate the pie for 3-4 hours, until the filling is chilled and set.
Decorate with sliced fresh strawberries and oranges before serving.