In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture into the bottom of a 9x13 inch dish to form the crust. Set aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined and creamy.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Spread half of the cheesecake mixture over the graham cracker crust in the dish.

Layer half of the sliced strawberries, blueberries, and raspberries over the cheesecake layer.

Spread the remaining cheesecake mixture over the berries, then top with the remaining berries.

Cover the trifle with plastic wrap and refrigerate for at least 4 hours, or overnight for best results.

Serve chilled and enjoy!