In a large mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form. Set aside.

In another bowl, combine the softened cream cheese, powdered sugar, vanilla extract, and strawberry puree. Mix until smooth and well combined.

Gently fold the whipped cream into the strawberry cream cheese mixture until fully incorporated.

In a 9-inch springform pan or a similar dish, layer half of the graham cracker crumbs on the bottom.

Spread half of the strawberry cream mixture over the graham cracker layer. Repeat with the remaining graham cracker crumbs and the rest of the strawberry cream mixture.

Cover the cake with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Before serving, garnish with fresh strawberries if desired.