Place cream cheese in the bowl of a stand mixer with whisk attachment (or with a hand mixer) and whip cream cheese starting on medium for a few seconds to get things going. Move up to high speed until it’s smooth (20 seconds).
Mix in the jar of marshmallow fluff and vanilla extract on medium speed until fully incorporated.
Gently fold in the thawed whipped topping or dairy free alternative.
Place 1/3 of the filling in the crust, smooth to the edges and top with sliced strawberries. Place another 1/3 of the filling on top of the strawberry layer and place on another layer of sliced strawberries. Place the last 1/3 of the filling on top. Place on 3 tablespoon sized dollops of strawberry jam and using a butter knife or a skewer, gently swirl the jam into the to layer of filling being careful not to disturb the other layers but it definitely doesn’t have to be perfect 🙂
Top with a last layer of strawberries in whatever fashion you’d like (I like to put the pointy ends of the strawberry slices together and make a few flower looking patterns :))and sprinkle over extra graham cracker crumbs.