1. In a large mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer on medium speed until the mixture is light, fluffy, and completely smooth, with no lumps remaining. This usually takes about 2-3 minutes.

2. Gently fold the thawed whipped topping into the cream cheese mixture using a spatula. Be careful not to overmix; you want to maintain the airy texture of the whipped topping. Continue folding until no streaks of white whipped topping are visible, and the mixture is uniformly combined.

3. Place the graham crackers in a large zip-top bag and crush them into fine crumbs using a rolling pin or the bottom of a heavy glass. Alternatively, you can pulse them in a food processor until finely ground. You’ll want about 2 cups of crumbs.

4. Get ready to layer! You’ll need about 8-10 individual serving cups (small glasses, ramekins, or clear plastic cups work well). Start by spooning about 1-2 tablespoons of graham cracker crumbs into the bottom of each cup, pressing down lightly to form a base.

5. Spoon a generous layer of the cream cheese mixture over the graham cracker crumbs in each cup. Then, arrange a layer of fresh mixed berries over the cream cheese mixture. Don’t be shy with the berries – they add both flavor and beautiful color.

6. Repeat the layering process: add another layer of graham cracker crumbs, followed by more cream cheese mixture, and finish with a final decorative layer of fresh berries on top. Once all cups are assembled, cover them loosely with plastic wrap.

7. Place the assembled icebox cups in the refrigerator for at least 2 hours. This chilling time is crucial for the dessert to firm up and for the flavors to fully develop and meld together. For best results, chill for 4 hours or even overnight.

8. Once thoroughly chilled, your easy berry icebox cups are ready to serve! Garnish with an extra sprig of mint or a few whole berries if desired, and enjoy this refreshing no-bake treat.