In a bowl, whip heavy cream with powdered sugar and vanilla until stiff peaks form.
In another bowl, toss chopped strawberries with sugar and let sit for 5 minutes.
Gently fold most of the strawberries into the whipped cream, creating a swirl effect.
Divide into serving dishes.
Top with remaining strawberries and a sprig of fresh mint.
Serve immediately with graham crackers on the side.
Can be made up to 2 hours ahead and refrigerated.