In a medium-sized mixing bowl, beat 8 ounces of softened cream cheese with an electric mixer on medium speed until smooth. Gradually add 1 cup of powdered sugar and 1 teaspoon of vanilla extract, mixing until fluffy.

In a separate bowl, whip 1 cup of heavy whipping cream on high speed until soft peaks form, about 3-4 minutes.

Gently fold the whipped cream into the cream cheese mixture, starting with a third to lighten the mixture and then the rest.

Pour half of the creamy mixture into the graham cracker crust, smoothing evenly. Fold in ½ cup of blueberry filling or fresh blueberries to the remaining mixture and layer it on top.

Spoon ½ cup of strawberry filling or fresh strawberries on top, swirling into the blueberry layer for a marbled effect.

Cover the pie tightly with plastic wrap and chill in the refrigerator for at least 4 hours or overnight.

Before serving, top with a dollop of whipped cream and fresh berries. Slice into wedges and enjoy!