1. 1. Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese with the granulated sugar and vanilla extract using an electric mixer on medium speed until the mixture is light, fluffy, and completely smooth. Scrape down the sides of the bowl as needed to ensure everything is well combined.

2. 2. Whip the Heavy Cream: In a separate, chilled bowl, pour the cold heavy cream. Using clean beaters, whip the cream on high speed until stiff peaks form. This means when you lift the beaters, the cream holds its shape firmly.

3. 3. Combine the Creamy Layers: Gently fold the whipped cream into the cream cheese mixture. Use a spatula and a light hand to combine them without deflating the whipped cream. Continue folding until no streaks of cream cheese or whipped cream remain, creating a uniform, airy filling.

4. 4. Arrange the First Layer of Cookies: Choose a 9×13-inch baking dish or a similar-sized serving dish. Spread a very thin layer of the cream cheese mixture on the bottom of the dish – this helps anchor the first layer of cookies. Arrange a single layer of graham crackers or vanilla wafers over the cream, breaking some to fit and cover the bottom completely.

5. 5. Layer with Cream and Strawberries: Spread about one-third of the cream cheese mixture evenly over the cookie layer. Then, arrange about one-third of the sliced strawberries over the cream. Try to distribute them evenly so every slice of cake gets some fruit.

6. 6. Repeat the Layers: Place another layer of graham crackers or vanilla wafers over the strawberries. Follow with another third of the cream mixture and another third of the sliced strawberries.

7. 7. Finish the Cake: Add a final layer of graham crackers or vanilla wafers, then spread the remaining cream cheese mixture over the top. Garnish with the remaining sliced strawberries, arranging them attractively on the surface.

8. 8. Chill Thoroughly: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is crucial for the cookies to soften and for the cake to set properly, making it easy to slice and serve.