Make the Crust:
Combine graham cracker crumbs, sugar, and melted butter in a bowl. Mix until the texture resembles wet sand. Press the mixture into a 9-inch pie dish, forming a firm crust. Bake at 350°F (175°C) for 8–10 minutes. Let cool completely.

Make Fruit Purees:
In separate saucepans, cook strawberries and blueberries with 1 tablespoon sugar each over medium heat for about 5 minutes until soft. Blend each mixture until smooth and cool completely.

Make the Filling:
In a large bowl, beat cream cheese, powdered sugar, and vanilla until smooth. In another bowl, whip the heavy cream to stiff peaks. Fold whipped cream into the cream cheese mixture until fully incorporated.

Assemble the Pie:
Spread one-third of the filling into the cooled pie crust. Add dollops of fruit purees. Layer with remaining filling and top with more puree. Swirl gently with a knife or skewer for a marbled look.

Chill:
Refrigerate for at least 4 hours or overnight until set. Slice and serve cold.