In a medium bowl, mix together graham cracker crumbs, sugar and melted butter. Press half of mixture evenly into the bottom of prepared pan.
Puree whole strawberries in a blender (scrape sides of bowl and process a couple of times until almost smooth...it's ok if a few chunks of strawberries are left). Add vanilla, condensed milk and cream cheese to the blender and pulse until just combined. Fold in the Cool Whip, then diced strawberries.
Spread strawberry mixture evenly over the graham cracker crust in the pan. Sprinkle remaining graham cracker crumbs evenly over top.
Cover with foil and freeze at least 5 hours before serving. To serve, slice into squares. Optional: Top with fresh sliced strawberries for garnish just before serving.
It is important to use pure vanilla extract with alcohol in the ingredients list for aiding the frozen mixture to stay somewhat soft.
If your teeth are sensitive to frozen diced strawberries, you can leave them out or keep dessert in the fridge and serve like a pudding pie instead.