Combine graham cracker crumbs and melted butter in a bowl until it resembles damp sand. Press the mixture firmly into the bottom of a 9x13-inch dish. Chill in the fridge while making the filling.

In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy with no lumps.

Gradually mix in powdered sugar and vanilla extract. Keep beating until the mixture is light and fully combined.

Gently fold in whipped cream using a rubber spatula. Add a few drops of pink food coloring and stir until evenly tinted.

Stir in the diced strawberries, making sure they’re evenly distributed throughout the creamy mixture.

Take the crust out of the fridge. Spread the strawberry filling evenly over the crust and smooth the top with a spatula.

Cover the dish with plastic wrap and refrigerate for at least 4 hours until the cake is firm and set.

Top with whipped cream swirls, sliced strawberries, sprinkles, and edible glitter. Slice and serve chilled.