Whip cream: In a large bowl with an electric stand or hand mixer, add the heavy cream, powdered sugar, and vanilla extract. Beat on high until whip cream is light and fluffy. Be careful not to overmix.

Layer and chill: In a standard 8-1/2 x 4-1/2 x 2-½ loaf tin, begin with a layer of graham crackers. Then, add a 1-inch layer of whip cream and then a layer of sliced strawberries. Continue in this order until the tin is full. You should get about 3-4 more layers. Garnish the top with crushed graham crackers and sliced strawberries. Refrigerate for at least 4 hours before serving.