1️⃣ Prepare the strawberries:

Slice each strawberry lengthwise, keeping the stems intact for a decorative touch.

Cut a small slice off the bottom of each half so they sit flat on a surface.

Using a melon baller or small spoon, carve out a small hollow in the center of each strawberry half.

2️⃣ Make the filling:

In a chilled bowl, whip the cold heavy cream until stiff peaks form (about 3-4 minutes). Set aside.

In another bowl, beat the cream cheese, powdered sugar, and vanilla extract together until smooth and fluffy.

Gently fold the whipped cream into the cream cheese mixture until fully combined and creamy.

3️⃣ Assemble the strawberries:

Fill a piping bag with the cheesecake filling (use a star tip for a decorative finish, if desired).

Pipe the cheesecake mixture generously into the hollowed strawberries.

4️⃣ Add the finishing touch:

Sprinkle graham cracker crumbs over the top of each filled strawberry for a touch of crunch.

5️⃣ Chill and serve:

Place the strawberries on a tray and refrigerate for at least 1 hour to firm up the filling. Serve chilled.