Mix graham cracker crumbs with melted unsalted butter in a medium bowl until fully combined. Press this mixture into the bottom of a 9x13' dish to create an even crust. Chill in the refrigerator for about 30 minutes to set.

Beat softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined. Fold in half of the whipped topping and spread over the crust.

Add blueberry preserves or pie filling over the cream layer and spread evenly. Mix in a handful of fresh blueberries.

Spread the remaining whipped topping over the blueberry layer, smoothing it out evenly.

Decorate with halved strawberries and whole blueberries on top of the whipped topping, and drizzle some blueberry preserves over the fruit.

Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.