Begin by gently washing the strawberries under cool running water and patting them dry with a paper towel. Carefully slice each strawberry in half lengthwise, keeping the green stems intact for presentation.

To ensure your strawberries stand upright, lightly trim the bottoms of each half with a sharp knife.

Using a melon baller or a small spoon, hollow out the center of each strawberry half to hold the cheesecake filling.

In a chilled mixing bowl, pour the heavy whipping cream and beat it with an electric mixer on medium speed for 3-4 minutes until stiff peaks form.

In a separate bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture using a spatula.

Spoon the cheesecake filling into a piping bag or zip-top bag and pipe it into the hollowed strawberries.

Sprinkle a generous layer of graham cracker crumbs over each filled strawberry just before serving.

Place the filled strawberries in the refrigerator and allow them to chill for at least 1 hour.