Combine graham cracker crumbs, melted butter and 1 tablespoon sugar in a small bowl. Divide mixture into the bottom of 4-6 glasses, cups or small jars. Use the curved side of the spoon to gently push crumbs down. Set aside.

In a large mixing bowl, beat heavy whipping cream with an electric mixer until light and fluffy, and stiff peaks form (around 1 minute). Set bowl of whipping cream aside.

In another large mixing bowl, beat softened cream cheese together with the 4 tablespoons sugar and vanilla. Whisk or beat until mixture is smooth and has no lumps.

With a large spoon gently fold whipping cream into cream cheese mixture, being careful not to deflate whipped cream.

Transfer cream cheese mixture to a large gallon size ziplock bag, gently squeeze the air out of the bag and seal. Snip the corner of the bag making a hole about as wide as your thumb, and “pipe” the filling on top of the graham cracker crust, into the cups. (can use a piping instead, if you have one)

Once cups are filled, chill in the refrigerator for a minimum of two hours, preferably.

Before serving, garnish with whipped cream, graham cracker crumbs and berries. Enjoy!