1-Wash and slice fresh strawberries, setting aside a few for garnish. Prepare your workspace with all measured ingredients.

2-In a medium bowl, combine heavy whipping cream (2 cups), powdered sugar (½ cup), and vanilla extract (½ teaspoon).

3-Whip the mixture using a stand or hand mixer for about 3 to 5 minutes until stiff peaks form.

4-In a mixing bowl, combine softened cream cheese with sugar and vanilla extract. Beat until smooth and creamy.

5-Gently fold whipped cream into the cream cheese mixture to achieve a light texture.

6-Fold in the sliced strawberries carefully, reserving some for topping.

7-Spread a thin layer of the whipped cream on the bottom of a 9×9 baking pan to help the graham crackers stick.

8-Place a layer of graham crackers (24 pieces total, used as needed) on the bottom, breaking pieces to fit.

9-Add a third of the whipped cream on top of the crackers and spread evenly.

10-Add a third of the sliced fresh strawberries.

11-Repeat the layering process with graham crackers, whipped cream, and sliced fresh strawberries two more times, ending with strawberries on top.

12-In a separate bowl, mix the crushed graham crackers with a bit of melted vegan butter or regular butter based on dietary needs.

13-Press the cracker mixture firmly into the base of your serving dish to form the crust.

14-Pour the strawberry cream mixture evenly over the crust and smooth the top.

15-Optionally, sprinkle crushed graham crackers over the top.

16-Cover with plastic wrap and refrigerate for at least 4 hours; 24 hours is recommended for the best results.

17-Chill the assembled cake in the refrigerator for at least 4 hours or until set, then garnish with reserved strawberries and serve chilled.

18-Slice into nine pieces before serving.