Whisk or stir together cracker crumbs and sugar. Add butter and stir to combine.

Press firmly into the bottom and up the sides of an 11-inch round tart pan with removable bottom. Chill for at least 1 hour.

Place berries in a small saucepan over medium heat. Cook until berries soften and begin releasing juices, about 5 minutes. Stir occasionally while cooking.

Transfer berries and juices into a strainer over a bowl. Press berries using a silicone spatula or spoon to release juices. Discard pulp.

You should have between 1/3 to 1/2 cup of berry juice. Place juice in refrigerator to cool to room temperature or cooler (while crust is chilling).

Beat cream cheese in a large bowl with an electric mixer on medium speed until creamy. Add sugar and beat to combine.

Add whipping cream and vanilla and beat to combine (make sure there are no lumps). Add berry juice and beat to combine.

Spread filling evenly into prepared crust. Cover and chill for at least 3 hours or overnight.

Garnish with fresh berries if desired. Keep tart chilled when not serving.