Make the Graham Cracker Crust - Preheat the oven to 350°F (175°C) and line a 9x13-inch baking pan with parchment paper. In a large mixing bowl, whisk together the graham cracker crumbs, granulated sugar, and melted butter until the mixture resembles wet sand. Press the mixture evenly into the bottom of the prepared pan and bake for 8-10 minutes, or until lightly golden. Let cool completely. - If you want an extra-thick crust, you can double the amount of graham cracker crumbs and butter. Just be sure to use a larger baking dish to accommodate the extra crust!

Make the Cream Cheese Filling - In a small mixing bowl, whisk together the cream cheese and powdered sugar until creamy and smooth. In a separate large mixing bowl, beat the heavy cream and vanilla extract with an electric mixer until soft peaks form. Fold the whipped cream mixture into the cream cheese mixture with a rubber spatula until fully combined and smooth. - Be sure not to overwhip the cream, or it could become grainy or curdled. It's better to err on the side of underwhipped cream, as it will continue to thicken as it chills.

Assemble the Dessert - Spread the cream cheese mixture evenly on top of the cooled graham cracker crust, leaving a little room around the edges. Arrange the blueberries and strawberries in a star pattern on top of the cream cheese mixture. Refrigerate the dessert for at least 1 hour, or until set. - To create the star pattern, I like to arrange the blueberries in a circle first and then fill in the gaps with sliced strawberries. You can also experiment with other fruit combinations, like raspberries or blackberries instead of strawberries.

Cut and Serve - Using a sharp knife, cut the dessert into squares. Serve chilled, and enjoy!