In a large bowl, combine the cold heavy whipping cream, powdered sugar, and vanilla extract. Beat using a hand mixer or stand mixer on medium-high speed until stiff peaks form.

Spread a thin layer of the whipped cream (about 120 ml) across the bottom of a 9x13-inch baking dish to anchor the first layer of crackers.

Arrange a single layer of graham crackers over the whipped cream, breaking them as needed to fit the shape of the pan.

Spread about one-third of the remaining whipped cream evenly over the graham crackers. Arrange one-third of the sliced strawberries in a single layer on top of the cream.

Repeat the layering process two more times: crackers, whipped cream, then strawberries. The final top layer should be a beautiful pattern of fresh strawberry slices resting on whipped cream.

Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, allowing the crackers to absorb moisture and soften into a cake-like texture.