Beat the cream cheese, powdered sugar, and vanilla until smooth. In a separate chilled bowl, whip the heavy cream to stiff peaks. Fold the whipped cream into the cream cheese mixture, then fold in three-quarters of the sliced strawberries.

Arrange a single layer of graham crackers in the bottom of an 8x8-inch dish. Spread half the filling over the crackers, then repeat with another layer of crackers and the remaining filling. Top with the remaining sliced strawberries. Cover and refrigerate for at least 4 hours or overnight, until the crackers soften.

Slice into squares and serve cold.