In a medium saucepan, combine hulled and diced strawberries, granulated sugar, and cornstarch. Mash slightly and cook over medium heat for about 5-7 minutes until thickened. Cool completely.

In a large mixing bowl, whip the heavy whipping cream until stiff peaks form. Gradually add sweetened condensed milk, softened cream cheese, and vanilla extract, mixing until smooth.

Transfer the ice cream mixture into a freezer-safe container. Gently fold in cooled strawberry mixture and sprinkle in crumbled graham crackers. Cover and freeze for at least 5 hours.

Before serving, let the ice cream sit at room temperature for 5-10 minutes to soften slightly. Serve in bowls or cones, optional topping with additional graham cracker crumbs or fresh strawberries.