Crush graham crackers into crumbs and mix with the melted butter. Press evenly into a 9x13” baking dish.
In a large saucepan, combine marshmallows and strawberry milk over medium heat. Stir continuously until melted. Remove from heat and let cool.
In a separate bowl, beat whipping cream, powdered sugar, and ½ tsp vanilla extract until stiff peaks form. Set aside.
Whisk in 1 teaspoon of vanilla extract into cooled marshmallow mixture, then gently fold in strawberries and whipped cream. Spread evenly over prepared crust.
Refrigerate 2-3 hours until set. Cut into slices and serve cold. Garnish with fresh strawberries as desired.
Refrigerate leftovers immediately.