Line a loaf pan with plastic wrap. Make sure the wrap is long enough to come up over the sides to wrap the entire pan.
Wash and hull the strawberries, then cut the berries into small dice. Wash and dry the raspberries. If they are large, cut them in half.
In a large bowl beat the softened cream cheese, sugar, and vanilla until smooth and creamy
In another bowl, beat the whipped cream until stiff peaks form.
Combine the whipped cream into the cheesecake mixture.
Gently fold in the chopped strawberries and the raspberries, just until combined
Pour half the mousse into the prepared pan.
Sprinkle the graham cracker crumbs over the mousse.
Spread the second half of the mousse over the graham crackers
Wrap the mousse in the plastic wrap and put in the freezer for 3 or more hours.
When ready to serve, remove the mousse, remove from the freezer, and let sit for a couple of minutes then remove from the pan by pulling up on the plastic wrap. Turn the mousse upside down onto a serving tray. Remove the plastic wrap and slice.
Garnish with extra strawberries and raspberries.