Combine crushed graham crackers with melted butter in a bowl until it resembles wet sand.
Press the mixture firmly into a 9×13 inch baking pan and refrigerate for 15 minutes to set.
Beat softened cream cheese, powdered sugar, and vanilla together until smooth and light.
In a separate chilled bowl, whip the heavy cream until stiff peaks form.
Fold half of the whipped cream into the cream cheese mixture until combined.
Spread the cream cheese layer evenly over the chilled crust.
Layer half of the sliced strawberries on top of the cream cheese.
Spread the remaining whipped cream over the strawberries.
Top with remaining strawberry slices and refrigerate for at least 4 hours before serving.