In a small bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Set aside.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth, about 1 minute. Add powdered sugar and vanilla, beat until combined.

In a separate bowl, whip the heavy cream with an electric mixer on high speed until stiff peaks form—about 2-3 minutes. The cream should hold its shape when you lift the beaters.

Gently fold the whipped cream into the cream cheese mixture in two additions, using a spatula. Fold until no white streaks remain. Be careful not to deflate the cream—the filling should stay light and airy.

To assemble: Spoon about 1 tablespoon of graham cracker mixture into the bottom of each glass. Press down lightly with the back of a spoon.

Add a layer of berries (about 1/4 cup) over the crust.

Spoon or pipe the cream filling over the berries, dividing evenly among the cups. Smooth the tops.

Top with remaining berries and a sprinkle of extra graham cracker crumbs. Garnish with mint if using.

Refrigerate for at least 30 minutes before serving. The cups will keep in the fridge for up to 4 hours—after that, the crust may soften.