1. Prepare the Cream Cheese Layer: In a large mixing bowl, beat the softened cream cheese with granulated sugar and vanilla extract until the mixture is smooth and creamy. Make sure there are no lumps of cream cheese left.

2. Mix in the Pudding: In a separate bowl, whisk together the instant vanilla pudding mix and cold milk for about 2 minutes, until it starts to thicken. Don’t overmix.

3. Combine Creamy Elements: Gently fold the prepared pudding into the cream cheese mixture until just combined. Then, carefully fold in the thawed whipped topping until the mixture is light and airy. Be careful not to deflate the whipped topping.

4. Start Layering the Cake: Arrange a single layer of graham crackers in the bottom of a 9×13 inch baking dish. You might need to break some crackers to fit the space perfectly, ensuring the bottom is mostly covered.

5. Add Cream and Strawberries: Spread about one-third of the cream cheese mixture evenly over the graham cracker layer. Then, arrange a generous layer of sliced fresh strawberries over the cream.

6. Repeat the Layers: Place another layer of graham crackers over the strawberries, followed by another third of the cream cheese mixture and more sliced strawberries. Repeat this process one more time, ending with a final layer of graham crackers, the remaining cream mixture, and a beautiful top layer of sliced strawberries.

7. Chill to Perfection: Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This allows the graham crackers to soften and absorb the moisture from the cream, creating a cake-like consistency.

8. Slice and Serve: Once thoroughly chilled and set, remove from the refrigerator, slice into squares, and serve cold.