Gently wash and pat dry your strawberries. Carefully slice each one in half lengthwise, keeping the green stems attached. Trim a tiny bit off the bottom of each berry half for stability. Scoop out a little hollow in the center of each strawberry half.

In a chilled mixing bowl, beat the cold heavy whipping cream on high speed until stiff peaks form. Set aside.

In a separate bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.

Gently fold the whipped cream into the cream cheese mixture until combined.

Pipe the cheesecake mixture into the hollows of the strawberry halves.

Sprinkle graham cracker crumbs over each filled strawberry before serving.

Chill the filled strawberries in the refrigerator for at least 1 hour before serving.