In a bowl of an electric mixer fitted with the paddle attachment beat the cream cheese for two minutes until light and fluffy. Stir in the sweetened condensed milk and vanilla. Mix until fully combined.
Using a large spatula add half of the whipped cream and gently fold to combine, then add the remaining whipped cream and fold until just combined, do not overmix or you will deflate all the cream.
In a freezer-safe container pour half of the cheesecake ice cream then take ⅓ of the strawberry compote and swirl it lightly, add half of the graham cracker crumbs. Repeat. Freeze for at least 8 hours