Gather all your ingredients to ensure a smooth preparation process.

Wash the strawberries gently under cool water and pat them dry. Slice each strawberry lengthwise, keeping the stems intact, and cut a tiny slice off the bottom to help them sit flat. Use a melon baller to carve a small hollow in the center of each strawberry.

In a mixing bowl, whip the cold heavy cream until stiff peaks form, about 3-4 minutes.

In another bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until fluffy and smooth. Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.

Fill a piping bag with the cheesecake mixture and pipe it generously into each hollowed strawberry. Sprinkle the tops with graham cracker crumbs.

Place the stuffed strawberries on a serving platter, cover with plastic wrap, and chill in the refrigerator for at least 1 hour before serving.

Serve chilled and enjoy the delightful combination of flavors!