In a mixing bowl, beat 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract until smooth and creamy (2-3 minutes). In a separate bowl, whip 1 cup of heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Transfer the mixture into a square baking dish, spreading it evenly to about 1 inch thick. Cover with plastic wrap and refrigerate for at least 30 minutes.

While the cheesecake chills, wash and slice 2 cups of fresh strawberries, and halve 1 cup each of green and red grapes. Set aside in separate bowls.

Once firm, cut the cheesecake into 1-inch squares.

In a large serving bowl, layer cheesecake bites, then strawberries, followed by green and red grapes. Repeat layering until all ingredients are used.

Sprinkle 1 cup of crushed graham crackers and ½ cup of chopped nuts over the top layer of fruits. Drizzle ½ cup of caramel sauce over the salad.

Chill for an additional 30 minutes if desired, then serve.