Preheat your oven to 300°F if toasting the graham crackers. Crush the graham crackers in a food processor.

Combine the crushed graham crackers with melted butter, press into the bottom of a lined baking dish.

In a large mixing bowl, beat together softened cream cheese and sugar until smooth, about 2 minutes. Mix in vanilla extract.

Fold in whipped cream gently. Add pink food coloring until desired shade is reached.

Spread the filling over the crust evenly, smoothing the top and tapping the dish to remove air bubbles.

Cover with plastic wrap and chill in the refrigerator for at least 4 hours.

Cut into bite-sized squares and serve with fresh berries and chocolate sauce.