In a small bowl, combine graham cracker crumbs and melted butter until a crumbly, moist mixture forms. Press 1/4 cup crumb mixture over the bottom of six wide-mouth 8-ounce mason jars; set aside.

In the bowl of an electric mixer fitted with the whisk attachment, whip heavy cream until stiff peaks form; set aside.

In another clean bowl of an electric mixer fitted with the paddle attachment, beat cream cheese, sugar and vanilla until smooth, scraping the sides of the bowl and beaters as needed. Fold in 1/3 of the whipped cream to lighten it; then add remaining whipped cream, gently folding until the filling is light and fluffy.

Pour the filling into each mason jar, spreading it out in an even layer.

Serve chilled, topped with strawberry pie filling.