In a large mixing bowl, combine cream cheese and granulated sugar. Blend until smooth and creamy, about 2-3 minutes.

In a separate bowl, whip heavy whipping cream until soft peaks form, then gradually add powdered sugar and vanilla extract until stiff peaks develop.

Gently fold whipped cream into the cheesecake mixture until just combined.

In a baking dish, arrange a layer of graham crackers to form the base.

Spread half of the cheesecake filling over the graham crackers, then layer half of the diced strawberries on top. Repeat with remaining ingredients.

Cover with plastic wrap and refrigerate for 4-5 hours, ideally overnight.

Before serving, garnish with extra whipped cream and fresh strawberries, slice into squares and serve cold.