Prepare a 9 x 13 inch pan; lightly spray it with non-stick spray.

In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press half of this mixture into the base of the pan.

Blend whole strawberries in a food processor until smooth to create a purée.

Whip the heavy whipping cream in a separate bowl until stiff peaks form, about 3-5 minutes.

In a large bowl, beat cream cheese and powdered sugar until creamy. Add sweetened condensed milk, vanilla extract, and strawberry purée; mix well.

Gently fold the whipped cream into the cream cheese mixture. Then add diced strawberries and mix gently.

Spread the filling evenly over the crust and top with remaining graham cracker crumb mixture.

Cover with plastic wrap and freeze for at least 5 hours, or until fully set. Let sit at room temperature for 20-30 minutes before serving.