Combine chopped strawberries and 3 tbsp sugar; set aside.

Beat cream cheese with 1/4 cup sugar until smooth. Chill aside.

Whip heavy cream, powdered sugar, and vanilla until stiff peaks form.

Gently fold whipped cream into cream cheese mixture.

Add strawberries (drain juice) into the cream mixture and fold gently.

Layer ladyfingers in a 9x13 inch pan.

Spread half of the strawberry cream mixture over ladyfingers.

Repeat layers with remaining ladyfingers and cream mixture.

Chill in refrigerator for at least 4 hours or overnight.

Preheat oven to 350°F. Mix graham cracker crumbs with 1 tbsp sugar, salt, and melted butter.

Bake crumb mixture on parchment-lined baking sheet for 5-7 minutes; cool.

Sprinkle cooled crumbs over the top of the cake along with sliced strawberries.