Whisk the heavy cream to soft peaks in a Kitchen-Aid Stand Mixer. Add in the powdered sugar and cream cheese and beat slowly until incorporated. Use a small ice cream scoop to cream cheese mixture on top of the graham cracker crust.
Cook the blueberries with lemon juice and sugar on the stove on medium heat. Make a cornstach slurry with cornstarch and water and add to the blueberry sauce.
Add vanilla extract and salt to blueberry sauce.
Crush graham cracker and divide into the bottom of four martini glasses.
Pipe the cream cheese mixture on top of the graham cracker crust.
Slice strawberries and place them along the glass upright and fill the middle with additional strawberries.
Pipe more cream cheese mixture.
Pipe the blueberry sauce and sprinkle additional graham crackers.
Add strawberry slice as a garnish.
Refrigerate until chilled.
