In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until the mixture resembles wet sand. Press firmly into a 9x13 inch baking pan.

In a large bowl, beat softened cream cheese, powdered sugar, and vanilla extract using an electric mixer until smooth and creamy.

In a separate chilled bowl, whip the heavy cream until stiff peaks form. Gently fold it into the cream cheese mixture.

Spread the filling evenly over the prepared crust using a spatula.

Arrange fresh blueberries in the upper left corner, followed by alternating rows of sliced strawberries across the surface.

Cover with plastic wrap and refrigerate for at least 4 hours, or until fully set. Cut into squares and serve chilled.