Prepare the crust by mixing graham cracker crumbs and melted butter.
In a mixing bowl, beat the softened cream cheese until smooth.
Add powdered sugar and vanilla extract, mixing until well combined.
Whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
Spread half of the cheesecake mixture over the graham cracker crust.
Layer half of the sliced strawberries on top of the cheesecake layer.
Repeat the layers with the remaining cheesecake mixture and strawberries.
Chill the dessert in the refrigerator for at least 4-6 hours before serving.
Slice and serve the no-bake strawberry cheesecake lasagna.
