Wash and dry 12 large, ripe strawberries. Slice each in half lengthwise, leaving the green stem intact. Carve out a small amount of flesh to create a bowl shape.

In a bowl, pour 1½ cups of heavy whipping cream and beat on medium-high speed for 5–7 minutes until stiff peaks form.

Add 8 oz of softened cream cheese, 1 cup of confectioners' sugar, and 1 tsp of vanilla extract to the whipped cream. Beat until creamy and fluffy, about 2–3 minutes.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Transfer the cheesecake filling into a piping bag and pipe into the hollowed-out strawberries.

Sprinkle ¼ cup of graham cracker crumbs over the filled strawberries for a crunchy texture.

Serve immediately or refrigerate for up to an hour before serving.