Whip the heavy cream in a large bowl until soft peaks form, about 2 to 3 minutes.

In another bowl, beat the cream cheese, powdered sugar, and vanilla until smooth. Mix in 1 cup lemon curd, then fold in the whipped cream in two additions.

Spread a thin layer of the lemon cream in an 8-inch square dish. Layer graham crackers, then one-third of the cream, repeating twice more and ending with cream. Swirl the remaining ½ cup lemon curd on top. Cover and refrigerate at least 6 hours.

Run a hot knife around the edges, cut into squares, and serve cold.