Beat cream cheese, confectioner’s sugar, and vanilla together in a bowl with an electric mixer until smooth and well combined. Add heavy cream and beat until stiff peaks form.
Line an 8- to 8 1/2-inch loaf pan with plastic wrap, allowing the excess to hang over the sides of the pan. Spread a thin layer of cream mixture on the bottom of the pan.
Top with an even layer of graham crackers (about 3 whole crackers). Add a single layer of strawberries over graham crackers and spread over 1/3 of remaining cream mixture.
Repeat layers two more times, ending with a layer of cream. Loosely cover with the overhanging plastic wrap and refrigerate for at least 4 hours and up to overnight.
To serve, unwrap the top of the pan and place a serving platter or board over the top. Invert the cake on to the serving platter and remove pan. Remove plastic wrap and top with more strawberries. Slice and serve.
