Preheat the oven to 350°F (175°C) if baking the crust. Crush graham crackers and mix with melted butter. Press into the bottom of a 9x13-inch dish.

In a mixing bowl, blend cream cheese and granulated sugar until smooth. Gradually add heavy whipping cream and beat until fluffy.

Spread the cream mixture over the chilled crust evenly. Don't mix with the crust.

Dollop strawberry pie filling over the cream layer and spread evenly.

Repeat with blueberry pie filling over the strawberry layer.

Cover with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

Slice and serve cold, topped with whipped cream and fresh mint if desired.