In a large bowl, beat together the cream cheese, sugar, and vanilla until light and fluffy, about 2-3 minutes. Stir in 3 cups of Cool Whip whipped topping.
Spread out some of the graham crackers in the bottom of a 9-inch x 13-inch baking dish in a single layer. Then spread half of the cheesecake mixture over the crackers in an even layer, and then top with half of the strawberries. Top with another layer of graham crackers.
Add the strawberry jam to the remaining cheesecake mixture and stir until combined. Spread the strawberry cheesecake mixture over the graham crackers.
Top the lasagna with the remaining cup of Cool Whip. Then sprinkle with crumbled graham crackers are the remaining strawberries.
Cover and chill in the fridge for at least 4 hours before cutting into 12 slices and serving.