In a mixing bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Stir until well combined, ensuring there are no dry patches of crumbs.
Press half of the graham cracker mixture into the bottom of a 9x13-inch baking dish to form the first layer of the crust. Set aside while you prepare the filling.
In a large bowl, beat the heavy whipping cream with an electric mixer until soft peaks form, which should take about 3-5 minutes on medium speed. Gradually add the powdered sugar and continue to beat until stiff peaks form.
In another bowl, beat the softened cream cheese and vanilla extract until smooth and creamy, about 2-3 minutes.
Gently fold one-third of the whipped cream into the cream cheese mixture to lighten it.
Carefully fold in the remaining whipped cream until well combined.
Spread half of the cream cheese frosting over the graham cracker crust in the baking dish.
Evenly distribute half of the fresh berries over the frosting layer.
Repeat the layers with the remaining graham cracker mixture, frosting, and berries.
Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.
Once chilled, slice into squares and serve, garnished with additional berries if desired.
