In a mixing bowl, beat the softened cream cheese with a hand mixer until smooth.
Add the powdered sugar and vanilla extract, mixing until well combined.
Gently fold in the whipped topping until fully incorporated without deflating it.
In a separate bowl, combine the sliced strawberries, blueberries, and raspberries.
Gently mix the berries into the cheesecake mixture, being careful not to break the fruit.
Chill the salad in the refrigerator for at least one hour before serving.
Before serving, sprinkle the crushed graham crackers on top for added crunch.
