In a mixing bowl, beat cream cheese until smooth. Gradually add powdered sugar and vanilla extract, mixing until light and fluffy.

In a separate bowl, whip heavy cream until soft peaks form, then fold it into the cream cheese mixture.

Set aside half of the cream mixture. Fold blueberry pie filling into the remaining half.

Transfer the blueberry cream mixture into the graham cracker crust and smooth it out.

Spoon the reserved cream cheese mixture over the blueberry layer.

Spoon the strawberry pie filling over the cream layer and swirl with a knife.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours.

Once chilled, top with whipped cream and fresh berries, slice and serve.