Spray a 9 x 13 inch baking pan with non-stick spray.

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

Puree whole strawberries in a blender until smooth, about 1-2 minutes.

In a mixing bowl, beat heavy whipping cream on medium-high speed for about 4 minutes until stiff peaks form.

In a large bowl, beat cream cheese and powdered sugar until smooth. Gradually add sweetened condensed milk and vanilla, mixing well. Fold in the reserved strawberry puree and diced strawberries.

Spread the filling over the crust and sprinkle the reserved graham cracker mixture on top.

Freeze for at least 5 hours until firm. Remove from freezer 20-30 minutes before serving.