In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom and up the sides of a 9-inch pie dish to form the crust. Refrigerate for 30 minutes to set.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add powdered sugar and vanilla extract, mixing until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Pour the cream cheese filling into the chilled graham cracker crust, spreading it evenly.

Arrange the sliced strawberries, blueberries, and raspberries on top of the filling in a decorative pattern.

Refrigerate the pie for at least 4 hours, or until set.

Before serving, garnish with fresh mint leaves if desired. Slice and enjoy!