Grab a 9x13 baking dish and mix your graham cracker crumbs with the melted butter until it looks like damp sand. Press this firmly into the bottom of your dish — I use the bottom of a measuring cup to get it nice and compact. Stick it in the fridge while you work on the filling.

Beat your softened cream cheese for about 1 minute until it's smooth and fluffy. Add the honey and lemon juice, then beat again for another 30 seconds. The mixture should be totally combined and look slightly lighter than when you started.

In a separate bowl, whip your heavy cream, powdered sugar, and vanilla powder together until you get stiff peaks — this takes about 2-3 minutes with an electric mixer. Don't skip this step because the whipped texture is what makes your patriotic icebox cake cozy so dreamy.

Fold the whipped cream gently into your cream cheese mixture using a spatula. Do this slowly so you don't deflate all those fluffy air bubbles — I do about 4-5 folds until everything looks combined but still light and airy.

Spread half this filling over your graham cracker crust, then layer half your strawberries on top. Add the remaining filling, then arrange your blueberries and banana slices on top in a patriotic pattern if you're feeling fancy.

Cover with plastic wrap and chill for at least 4 hours — overnight is genuinely better. The layers blend together beautifully when it sits overnight, and the graham crackers get wonderfully soft without falling apart.