Prepare the Crust:

• In a bowl, mix the graham cracker crumbs, melted butter, and granulated sugar.

• Press the mixture firmly into the bottom of an 8-inch baking dish.

• Refrigerate while preparing the layers.

Add the Strawberry Layer:

• Pat dry 1 ½ cups of sliced strawberries with a paper towel. Layer them on top of the graham cracker crust.

• Chop the remaining 1 cup of strawberries finely, pat dry, and set aside for the strawberry mousse.

Make Whipped Cream:

• In a large mixing bowl, whip the heavy cream and ½ cup powdered sugar for 4-6 minutes until stiff peaks form. Set aside.

Make Cream Cheese Filling:

• In another bowl, beat the softened cream cheese until smooth.

• Add 2 ½ cups of the whipped cream and ½ cup powdered sugar, mixing well.

• Reserve 1 cup of this mixture for the strawberry mousse.

Layer the Cream Cheese Mixture:

• Spread the remaining cream cheese mixture over the strawberry layer.

Make Strawberry Mousse:

• In a bowl, combine the reserved 1 cup of finely chopped strawberries, 1 cup of whipped cream, the reserved 1 cup of cream cheese filling, and 3-4 tbsp dry strawberry gelatin.

• Gently fold together. Add red food coloring if desired.

Layer the Strawberry Mousse:

• Spread the mousse evenly over the cream cheese layer.

Add the Whipped Cream Layer:

• Spread the remaining 2 ½ cups of whipped cream evenly over the top or pipe for a decorative finish.

Garnish & Chill:

• Decorate with additional sliced strawberries, sprinkles, or freeze-dried strawberry powder if desired.

• Chill in the refrigerator for at least 4 hours (or overnight) before serving.