Creating the No-Bake Strawberry Cheesecake Lasagna is a breeze when you follow these simple steps:

1. Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are well coated.

2. Form the Base: Press the graham cracker mixture evenly into the bottom of a 9×13-inch baking dish to create the crust layer.

3. Make the Cheesecake Layer: In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

4. Fold in Whipped Topping: Gently fold the whipped topping into the cream cheese mixture until fully incorporated.

5. Layer the Cheesecake: Spread half of the cheesecake mixture evenly over the crust in the baking dish.

6. Add Strawberries: Evenly distribute half of the sliced strawberries over the cheesecake layer. If using, add a layer of strawberry pie filling on top of the strawberries.

7. Repeat Layers: Spread the remaining cheesecake mixture over the strawberries, smoothing it out with a spatula.

8. Final Strawberry Layer: Top with the remaining sliced strawberries, arranging them neatly for presentation.

9. Chill: Cover the baking dish with plastic wrap and refrigerate for at least 4 hours, or overnight for the best texture.

10. Serve: Once chilled and set, cut into squares and serve. Optionally, garnish with additional whipped topping or whole strawberries on each piece.