The night before you plan on making this pie, wash and slice about 6 cups of fresh strawberries and place them in a medium mixing bowl. Sprinkle the strawberries with about 3 Tablespoons granulated sugar and gently mix coating the berries. Cover with plastic wrap and place in the refrigerator overnight.

Preheat your oven according to the directions on the back of your pie crust and prepare a 9 x 13 baking sheet with non-stick spray and set aside.

Remove both rolls of pie crust and place on top of each other on a powdered countertop. Roll out into a rectangle large enough to cover the bottom of the baking sheet.

Poke several holes in the bottom of the pie crust using a fork and bake according to the instructions or until golden brown on top. Remove from oven and allow to cool.

Prepare the cream cheese layer by adding cream cheese into a large mixing bowl and cream for 3-4 minutes or until nice and smooth. Add in the powdered sugar ¼ cup at a time and mix slowly until incorporated.

Add in the vanilla extract and heavy cream and mix for an additional 3-4 minutes.

Cover the pie crust with the cream cheese filling and spread evenly. Drain the strawberries and place them on top of the cream cheese layer and spread evenly. Refrigerate for 3-4 hours.