In a large bowl using an electric mixture combine the cream cheese and powdered sugar until fluffy.

Next add in the heavy whipping cream, vanilla and strawberry jelly.

Beat with the electric mixer until soft peaks form.

Line a 8x8 baking dish with plastic wrap leaving plenty of overhand on each side.

Place 3 graham cracker sheets across the bottom and use broken graham crackers across the end to fill in the gap.

Spread about 1 cup of the cream mixture over the graham crackers. Top wth a layer of strawberries and another layer of graham crackers.

Repeat the layer and top with a final layer of graham crackers.

Place the leftover filling in the refrigerator.

Cover with the overhand plastic wrap and refrigerate for 4 hours but overnight is best.

Let thaw for 30 minutes before serving.

Before serving spread the top with more of the filling and garnish with strawberries and mint if you like.

Slice and serve.