Prepare the strawberries: Wash the strawberries and cut off the stems. Slice a small portion from the bottom of each strawberry so they can stand upright.

Hollow out the strawberries: Carefully core the center of each strawberry with a small spoon or a strawberry huller, leaving a small border around the edges. Set aside.

Make the cheesecake filling: In a medium mixing bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and mix until well combined.

Whip the cream: In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until smooth and creamy.

Fill the strawberries: Using a spoon or piping bag, fill each hollowed-out strawberry with the cheesecake filling.

Add graham cracker crumbs: Sprinkle a little graham cracker crumbs on top of each filled strawberry to give them that classic cheesecake flavor.

Optional garnish: For an extra touch, top each strawberry with a mini chocolate chip or sprinkle some extra graham cracker crumbs on top. You can also add a fresh mint leaf for garnish.

Chill: Place the filled strawberries on a plate and refrigerate for at least 30 minutes before serving for the best flavor.