In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.

In a 9x13-inch baking dish, spread a thin layer of the whipped cream mixture on the bottom.

Layer graham crackers over the whipped cream, breaking them as needed to fit.

Spread half of the remaining whipped cream mixture over the graham crackers, then layer half of the sliced strawberries on top.

Repeat the layers with the remaining graham crackers, whipped cream, and strawberries.

Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the crackers to soften.

Before serving, garnish with additional whipped cream and whole strawberries if desired.