Make a cup of your favorite coffee and let it cool. Meanwhile, beat the cheese and cool whip together until combined. Fold in chopped strawberries, if using.
Pour coffee into a shallow dish, just big enough to hold a graham cracker. Dip Graham cracker, one at a time, quickly into coffee and place it dipped-side down on a serving dish, creating a layer. I used a rectangular tart pan with removable bottom but anything like a rectangular platter or a square pan would work great. The shape of the cake is up to you.
Spread a layer of the cream cheese mixture, slightly thicker than the thickness of the cracker, over the crackers. Stack another layer of coffee-dipped crackers and Spread with the cream cheese mixture. Repeat layers until you run out of Graham crackers.
You should have enough filling to frost the entire cake. Decorate and garnish the cake as you wish. Chill the cake in the refrigerator overnight. It will soften the crackers and make it easy to cut. Other cream cheese flavors or just plain can be used as well.