Begin by cutting the store-bought angel food cake into large cubes, approximately 1½ inches wide. Slice strawberries lengthwise.

In a large mixing bowl, combine heavy whipping cream, vanilla extract, and powdered sugar. Whip on medium speed for 3-4 minutes until thickened to a loose pudding consistency.

Gently fold in the whipped cream cheese with a spatula until smooth. Transfer to a Ziploc bag for easy piping.

Pipe about one-third of the cheesecake filling into the bottom of a large trifle dish and spread it evenly.

Arrange the angel food cake cubes around the dish, standing vertically for better presentation. Fill the center with more cake cubes.

Insert the sliced strawberries between the cake cubes, and scatter a third of the blueberries around the outside of the dish.

Press down on the layered ingredients to compact them. This helps meld the flavors together.

Repeat the layering process with another layer of cheesecake filling, followed by cake cubes and more strawberries and blueberries.

Pipe the remaining cheesecake filling on top, smoothing it out. Garnish with mixed berries and mint leaves.

Cover loosely with plastic wrap and refrigerate for at least 2 hours before serving.