Place a metal or glass mixing bowl and beaters in the freezer for 15 minutes.

Remove the bowl from the freezer.

Add the cream cheese and powdered sugar, beat with an electric mixer for 1 minute or until smooth and creamy.

Add in the heavy whipping cream and vanilla extract, beat with an electric mixer for 5-7 minutes on high speed, or until stiff peaks form / it’s scoop-able with a spoon and holds its shape.

Cut the strawberries into thin slices. Set aside.

In a 9×13-inch pan or on a large serving tray, add a single layer of graham crackers to cover the bottom.

Break graham crackers if needed to cover bare spots.

Spread 1/4 of the whipped cream over the graham crackers.

Top with a layer of sliced strawberries.

Repeat the layers: graham crackers, 1/4 of the whipped cream, sliced strawberries, graham crackers, 1/4 of the whipped cream, sliced strawberries.

Add a final layer of graham crackers, then top with the remaining whipped cream.

Smooth the top.

If using a 9×13-inch pan, cover the pan with aluminum foil or plastic wrap.

If you assembled on a serving tray, don’t cover.

Refrigerate for at least 4 hours, or overnight. This allows the graham crackers to soften into a cake-like texture.

Just before serving, top with extra sliced strawberries if desired.

Slice and enjoy chilled.