In a bowl, combine graham cracker crumbs, strawberry jam, melted butter, and red food coloring. Mix until evenly moistened. Press firmly into the bottom of a 13x9x2 inch dish. Freeze for 15-20 minutes to set.

Using chilled heavy cream, beat until soft peaks form. Add powdered sugar and vanilla, then continue beating until stiff peaks form. Reserve 1 cup for the cheesecake layer and set the remainder aside for the topping.

Cream together softened cream cheese, powdered sugar, vanilla, and softened butter. Gently fold in 1 cup of the prepared whipped cream (it should be stiff for best results). Add diced strawberries last. Spread over the chilled crust and refrigerate.

In a large bowl, combine berry blue Jello with boiling water. Stir until completely dissolved. Let cool for 15-20 minutes, then stir in pineapple and blueberry pie filling. Allow to reach room temperature (you can speed this up in the fridge, but stir occasionally).

Once the jello mixture has thickened slightly but hasn't fully set, pour it over the chilled cheesecake layer. Return to refrigerator until fully set (about 2 hours).

Spread reserved whipped cream over the set jello layer. Before serving, decorate with fresh berries. Melt white chocolate chips and drizzle over the top for an elegant finish.