Begin by washing and gently drying your large, ripe strawberries. Carefully slice each strawberry in half, keeping the green stems intact.

Using a small spoon or a melon baller, scoop out a small portion of the center of each strawberry half.

Take your chilled mixing bowl and beaters, and pour in the cold heavy whipping cream. Whip the cream on medium speed until stiff peaks form.

In a separate mixing bowl, blend the softened cream cheese with powdered sugar and vanilla extract.

Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.

Transfer the cheesecake filling into a piping bag fitted with a large round tip. Carefully pipe the mixture into each hollowed strawberry.

Finally, sprinkle graham cracker crumbs over the filled strawberries and chill for at least 1 hour.