Beat the softened cream cheese, sifted powdered sugar, vanilla extract, and fine sea salt together for 2-3 minutes until smooth and creamy. I like to use room-temperature cream cheese here—it beats much more smoothly and prevents lumps in the final filling. Gently fold in the 3 cups of thawed whipped topping until just combined, being careful not to deflate the whipped topping. This creates a light, fluffy cheesecake layer that's the heart of this no-bake dessert.

While the cheesecake mixture sets slightly, hull and slice the fresh strawberries, then toss them with the lemon juice—this prevents browning and adds a subtle brightness to the strawberries. Lightly crush the honey graham crackers into varied pieces (some fine crumbs, some larger chunks) by placing them in a sealed bag and breaking them by hand. This creates texture in the lasagna with both creamy and crunchy elements. Warm the strawberry preserves in a small bowl (microwave for 15-20 seconds) until slightly loosened and spreadable.

In a 9x13 inch baking dish, create the first layer by spreading a thin layer of graham cracker crumbs on the bottom. Spread half of the plain cheesecake mixture from Step 1 evenly over the crackers, then top with half of the lemon-tossed strawberries. Reserve the remaining half of the cheesecake mixture and strawberries for the next layers.

Layer another section of graham cracker crumbs over the strawberries. In a separate bowl, fold the warmed strawberry preserves into the remaining cheesecake mixture from Step 1 until swirled together (don't overmix—keep it marbled for visual appeal). Spread this jam-cheesecake mixture over the crackers, then top with the remaining strawberries. I like to reserve a few of the most beautiful strawberry slices for the very top layer where they'll show beautifully.

Top the lasagna with the 1 1/2 cups of whipped topping, spreading it evenly to the edges or creating decorative peaks. Sprinkle a layer of graham cracker crumbs over the whipped topping for texture and visual contrast, then arrange the most visually appealing strawberry slices on top. Cover with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the layers to set and the flavors to meld together.