In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand.

Press the crumb mixture firmly and evenly into the bottom of a 9x13-inch baking dish to form the base crust. Place the dish in the refrigerator to chill while preparing the next layers.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract with an electric mixer until smooth, creamy, and free of lumps.

Gently fold half of the thawed whipped topping (227 g) into the cream cheese mixture until fully incorporated. Spread this mixture carefully over the chilled graham cracker crust in an even layer.

In a separate medium bowl, whisk together both packages of instant white chocolate pudding mix and the 720 ml of cold milk for about 2 minutes until it begins to thicken. Spread the pudding layer evenly over the cream cheese layer.

Arrange the sliced fresh strawberries evenly across the top of the pudding layer, pressing them down very slightly.

Spread the remaining half of the whipped topping (227 g) over the strawberry layer. Garnish the top with white chocolate curls or chips and a few extra strawberry slices if desired.

Refrigerate the dessert for at least 4 hours, or preferably overnight, to allow all the layers to set firmly before slicing and serving.