In a medium bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar until well-mixed. Press firmly into the bottom of a 9x13-inch pan lined with parchment paper.

In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.

In a separate chilled bowl, whip the heavy cream until it reaches stiff peaks. Gently fold the whipped cream into the cream cheese mixture.

Spoon the creamy filling over the prepared crust, spreading it evenly.

Carefully arrange fresh blueberries in the top left corner of the cheesecake filling.

Use sliced strawberries and place them horizontally across the cheesecake filling.

Cover with plastic wrap or aluminum foil and refrigerate for at least 4 hours, preferably overnight.

Once set, lift from the pan using the parchment paper edges and cut into 12 equal servings.