In a large mixing bowl, whisk together the instant cheesecake pudding mix and 2 cups of cold whole milk until smooth and slightly thickened, approximately 2-3 minutes.

Gently fold in 3 cups of Cool Whip into the pudding mixture using a spatula.

Line the bottom of a 9x13-inch baking dish with a layer of graham crackers.

Spread one-third of the pudding mixture over the graham cracker layer and sprinkle half of the diced fresh strawberries on top.

Continue by adding another layer of graham crackers, followed by another third of the pudding mixture and the remaining diced strawberries.

Finish by adding a final layer of graham crackers on top and spreading the rest of the pudding mixture over it.

Cover with plastic wrap and refrigerate for at least 6-8 hours or overnight.

Slice the chilled cake and serve.