In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

In a separate bowl, dissolve the strawberry gelatin in 2 cups of boiling water. Stir until completely dissolved, then let it cool to room temperature.

Once the gelatin is cool, add the sliced strawberries to the gelatin mixture and stir gently to combine.

In a 9x13 inch dish, layer the graham crackers on the bottom. Spread half of the cream cheese mixture over the graham crackers, followed by half of the strawberry gelatin mixture.

Repeat the layers with the remaining graham crackers, cream cheese mixture, and strawberry gelatin mixture. Top with dollops of strawberry pie filling and whipped topping.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or overnight for best results, to allow the layers to set.

Before serving, garnish with additional fresh strawberries if desired.