Prepare the cheesecake filling by beating cream cheese and sugar together until smooth.
Add heavy cream and vanilla extract, then whip until the mixture is fluffy.
In a separate bowl, combine the graham cracker crumbs with melted butter.
Press the graham cracker mixture into the bottom of your serving dish to form a crust.
Layer the cheesecake filling over the graham cracker crust evenly.
Top the cheesecake filling with sliced strawberries and blueberries in a decorative manner.
Chill the salad in the refrigerator for at least 2 hours before serving.
Serve chilled, garnishing with extra berries if desired.