Toss crumbs in a small mixing bowl with melted butter until crumbs are moistened and clumpy. Set aside.

Using an electric mixer, beat heavy cream with one tablespoon of sugar until cream is stiff.

In a separate mixing bowl, beat cream cheese and remaining 1/3 cup of sugar until smooth and fluffy, about three to four minutes.

Beat in milk and vanilla. Scrape down sides of bowl with a spatula and blend until smooth. Gently fold whipped cream into cream cheese mixture with a spatula.

Fill a large pastry bag with the cream cheese mixture. Pipe one to two tablespoons into the bottom of each parfait glass.

Top with a layer of graham cracker crumbs (reserve some for topping) and a few berries.

Pipe another dollop of cream mixture over the fruit and tap onto counter to settle.

Sprinkle with more crumbs and garnish with more berries or a sprig of mint. Refrigerate until serving.