Begin by crushing graham crackers into fine crumbs using a food processor or a plastic bag and rolling pin. In a medium bowl, combine the crumbs with melted unsalted butter until well mixed. Press this mixture firmly into a 9×13 inch dish, creating an even layer. Place it in the refrigerator for about 15 minutes to set while you prepare the filling.

In a mixing bowl, use an electric mixer to beat the softened cream cheese until it's smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated. Gently fold in half of the whipped topping until the mixture is light and fluffy. Spread this creamy layer evenly over the chilled graham cracker crust, smoothing it out with a spatula.

Once the cream cheese layer is set, spread a generous layer of blueberry preserves evenly over the top. For an extra burst of flavor, fold in some fresh blueberries before spreading.

Spoon the remaining whipped topping over the blueberry layer, smoothing it out with a spatula to achieve even coverage. Ensure the edges are neatly finished, as this adds to the visual appeal.

Decorate the top of your dessert with fresh strawberries and blueberries, placing them attractively for an eye-catching presentation.

Cover the lasagna with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.