Start by rinsing the strawberries under cool water and patting them dry. Cut off the green stems and hollow out the center, creating space for the cheesecake filling.

In a bowl, pour in the heavy whipping cream and beat on medium speed until stiff peaks form, about 5 minutes.

In another bowl, combine the softened cream cheese, sour cream, granulated sugar, and vanilla extract. Blend until smooth and creamy.

Gently fold the whipped cream into the cheesecake mixture, starting with a third of it, then gradually incorporating the rest.

Use a piping bag fitted with a star tip to fill each hollowed strawberry half with the cheesecake mixture.

Sprinkle graham cracker crumbs on top of each filled half before serving.