Line a 9-inch loaf pan with parchment paper, hanging over the edges for easy removal.

In a stand mixer, whip 1 cup of heavy cream on medium speed until soft peaks form, about 3-5 minutes. Set aside.

In the same bowl, beat 8 ounces of softened cream cheese with ½ cup of confectioners' sugar and 1 teaspoon of vanilla on medium speed until smooth, about 2-3 minutes. Fold in half of the whipped cream.

Spread about 1/3 cup of the cream cheese mixture into the bottom of the lined pan. Layer with graham crackers, fresh strawberries, and another layer of whipped cream. Repeat until reaching the top.

Cover tightly with plastic wrap and chill in the refrigerator for 6-8 hours or overnight.

Lift the cake out using the parchment paper and slice. Serve from the pan.