In a medium bowl, gently combine the sliced strawberries, granulated sugar, and optional lemon juice. Let sit for at least 15 minutes to allow the strawberries to release their juices. Stir occasionally.

In a large mixing bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.

Gradually add the sifted powdered sugar to the cream cheese, beating until well combined and smooth. Stir in the vanilla extract.

In a separate clean, cold large mixing bowl, pour the cold heavy cream. Beat on medium-high speed until stiff peaks form, about 3-5 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined. Be careful not to deflate the whipped cream.

Spread a thin layer of the cream cheese filling on the bottom of a 9x13 inch baking dish. This helps prevent the graham crackers from sliding.

Arrange a single layer of graham crackers over the cream cheese filling. Break crackers as needed to fit the dish snugly.

Spread about one-third of the remaining cream cheese filling evenly over the graham crackers. Then, spoon about one-third of the macerated strawberries (and their juices) over the cream cheese layer.

Repeat with another layer of graham crackers, followed by one-third of the cream cheese filling and one-third of the strawberries.

Add a final layer of graham crackers, the remaining cream cheese filling, and the last of the strawberries.

Cover the baking dish tightly with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the graham crackers to soften and the flavors to meld.

Once thoroughly chilled, remove from the refrigerator. Garnish with additional fresh strawberries and mint leaves, if desired. Slice and serve cold.