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Prep the Pan: Preheat oven to 350°F. Line an 8×8-inch pan with parchment paper and spray lightly.
Make the Crust: Combine crushed graham crackers with 2 tablespoons melted butter. Press firmly into the pan. Bake 5–7 minutes and cool completely.
Melt the Chocolate: Add remaining butter and white chocolate chips to a microwave-safe bowl. Melt in 30-second bursts, stirring until smooth.
Mix the Fudge Base: Fold in the cream cheese frosting until creamy and well blended. Spread evenly over the cooled crust.
Add the Swirl: Drop spoonfuls of strawberry jam on top and swirl gently with a knife to create patterns.
Chill: Cover the pan and refrigerate for at least 3 hours until firm.
Slice and Serve: Cut into 1–2 inch squares or use a round cutter for traditional fudge rounds.