1. Prepare the Strawberries: In a medium bowl, gently toss the hulled and sliced strawberries with 1/4 cup of granulated sugar. Let them sit for about 10-15 minutes. This allows the strawberries to release their juices and become even sweeter, creating a lovely syrup that will soak into the graham crackers. You’ll see a nice pool of red liquid forming at the bottom of the bowl.

2. Make the Creamy Filling: In a large mixing bowl, beat the softened cream cheese with 1/2 cup of granulated sugar and vanilla extract until the mixture is smooth and creamy. Use an electric mixer for best results to ensure there are no lumps. The mixture should be light and airy.

3. Fold in Whipped Topping: Gently fold the thawed whipped topping into the cream cheese mixture. Do this carefully with a spatula to maintain the airy texture of the whipped topping. Avoid overmixing, as this can deflate the mixture. You want a light, fluffy cream.

4. Start Layering the Cake: Find a 9×13 inch baking dish. Spread a thin layer of the cream cheese mixture on the bottom of the dish. This helps to anchor the first layer of graham crackers and prevents them from sliding.

5. Build the Graham Cracker Base: Arrange a single layer of graham cracker sheets over the cream cheese mixture, breaking them as needed to fit the bottom of the dish completely. Don’t worry if they aren’t perfect; they will soften.

6. Add Strawberries and Cream: Spoon about one-third of the sugared strawberries over the graham crackers, spreading them evenly. Then, top with about one-third of the remaining cream cheese mixture, spreading it gently to the edges.

7. Repeat the Layers: Continue layering with graham crackers, strawberries, and cream cheese mixture until you have used all the ingredients, finishing with a layer of the cream cheese mixture on top. You should aim for three layers of graham crackers and three layers of strawberries and cream.

8. Chill and Serve: Cover the dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight. This chilling time is essential for the graham crackers to soften and absorb the moisture, giving the cake its signature soft, cake-like texture. Once chilled, slice and serve.