Mix the crushed graham crackers, granulated sugar, and melted butter in a bowl until well combined. Spread the mixture evenly on a baking sheet and bake at 350°F (175°C) for about 10-12 minutes or until golden brown. Let it cool.

In a bowl, toss your sliced strawberries with the granulated sugar. Let them sit for about 10-15 minutes.

In a large bowl, whip the heavy cream, powdered sugar, and vanilla extract until soft peaks form. In a separate bowl, beat the softened cream cheese with powdered sugar and milk until creamy and smooth. Carefully fold in the whipped cream into the cream cheese mixture until combined.

In a large trifle dish, layer the components: start with a layer of the crunchy graham cracker mixture, followed by a layer of strawberries, then a layer of the cream mixture. Repeat these layers until all ingredients are used, finishing with the cream layer on top.

Cover the trifle and refrigerate for at least 2 hours. When ready to serve, garnish with whole strawberries or a sprinkle of extra graham cracker crumbs.