1. Prepare the Crust

1. In a mixing bowl, combine graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand.
2. Press the mixture firmly into the bottom of a 9-inch springform pan.
3. Freeze for at least 15 minutes while preparing the ice cream layer.

2. Make the Ice Cream Layer

1. Let the strawberry ice cream soften for about 10 minutes.
2. Fold in the chopped strawberries and mix well.
3. Spread the mixture evenly over the chilled crust.
4. Freeze for at least 2 hours (or until firm).

3. Whip the Cream

1. In a bowl, beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
2. Spread the whipped cream evenly over the frozen ice cream layer.

4. Garnish and Freeze Again

1. Decorate with fresh strawberries, raspberries, and graham cracker crumbs.
2. Freeze for at least 4 hours (or overnight).

5. Serve and Enjoy

1. Let the cake sit at room temperature for 5-10 minutes before slicing.
2. Use a sharp knife warmed under hot water for clean slices.