In a microwave-safe bowl, melt the white chocolate chips in 30-second intervals, stirring after each, until smooth. Allow to cool slightly.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Pour the melted white chocolate into the cream cheese mixture and blend until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the white chocolate mixture until no streaks remain.

In another bowl, combine the crushed graham crackers and melted butter. Mix until the crumbs are evenly coated.

To assemble the parfaits, layer the graham cracker mixture at the bottom of serving glasses, followed by a layer of the white chocolate cheesecake mixture. Repeat the layers until the glasses are filled, finishing with the cheesecake layer on top.

Refrigerate the parfaits for at least 2 hours to set. Top with fresh berries before serving if desired.