Start by making the whipped cream. Beat together the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form. Place in the refrigerator until needed.
Next, prepare the strawberries by slicing them into small pieces and setting them aside for later.
Line a 9x13-inch baking dish with the graham crackers. Take care that they are evenly spread and fit snugly in the dish.
Spread half of the whipped cream over the graham crackers. Layer on top of this, half of the sliced strawberries.
Repeat step 4 by layering on another layer of whipped cream and then the remaining strawberries.
Cover the baking dish and place in the freezer for at least 4 hours to set.
When ready to serve, let the cake thaw slightly before slicing into individual pieces.