In a food processor, crush graham crackers. Pour the graham crackers into a pie dish with melted butter and sugar. Mix together and spread across the pie dish. This will not set like a graham cracker crust. It is meant to crumble to better go with the light mousse. Set aside. 

In a blender, blend together milk, sugar, cream cheese, and vanilla. Blend until smooth. Consistency will be runny. Set aside

 In a large bowl, whip whipping cream until stiff peaks form. Set aside.

In a small pot, sprinkle gelatin envelope over water. Heat on medium-high heat, until clear. About 1 minute. Add butter and cook until melted. Remove from stove top and let cool for 1 minute. No longer, or the gelatin will start to harden.

Add gelatin mixture to the cream cheese mixture and blend again. 30 seconds. 

Gently fold the mixture into the the whipped cream, making sure not to over mix. 

Pour the whipped cream mixture into the prepared graham cracker crumble.

Chill in the refrigerator for at least 4 hours.  

Before serving, top with chopped strawberries.