Add the graham crackers and brown sugar to a food processor. Process until finely ground, about 1 minute.

With the food processor running, slowly pour in the melted butter. Continue processing until the crumbs resemble coarse, damp sand.

Lightly coat a 9-by-9-inch baking dish with nonstick cooking spray. Transfer the crumb mixture to the dish and firmly press it into an even layer. Freeze for at least 20 minutes.

Add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on medium-high speed for about 3 minutes, or until stiff peaks form. Transfer the whipped cream to a separate bowl.

In the mixer bowl, beat the softened cream cheese, powdered sugar, and vanilla until smooth, fluffy, and creamy, about 3 minutes.

Whisk about one-third of the whipped cream into the cream cheese mixture. Gently fold in the remaining whipped cream with a spatula.

Spread half of the cream cheese mixture evenly over the chilled graham cracker crust.

Stir the strawberry gelatin and boiling water together in a medium bowl until completely dissolved, about 2 minutes.

Beat 1/3 cup of the dissolved gelatin into the remaining cream cheese mixture until evenly combined. Carefully spread this strawberry cream layer over the plain cream cheese layer.

Toss the sliced strawberries with the remaining gelatin mixture until evenly coated. Arrange or spoon the berries over the top.

Refrigerate the Strawberry Delight for at least 4 hours, or until completely chilled and set. Cover the dish if refrigerating for an extended period.

Slice into squares and serve chilled.