In a medium bowl, combine 2 cups of graham cracker crumbs and melted butter. Firmly press into a crust in the bottom of a 9×13 glass or porcelain dish. Chill in the freezer for about 10-15 minutes to firm up.
In a large bowl, combine the softened cream cheese, powdered sugar, and 1 container of the whipped topping. Stir well to combine. Spread the mixture evenly over the cooled crust.
Set 5-6 whole strawberries aside for decoration. Wash, hull, and slice the remaining strawberries. Layer the berries evenly on top of the cream cheese mixture.
Top with the remaining container of whipped topping. Refrigerate for at least 2 hours, preferably overnight.
Top with the remaining whole and chopped strawberries, and sprinkle with graham cracker crumbs before serving.
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