Rinse and dry the strawberries. Use a sharp paring knife to slice off the green tops, then carefully hollow out each berry using the tip of the knife. You want a small cavity—not a tunnel. Set aside.

In a bowl, beat the softened cream cheese with confectioners’ sugar and vanilla until smooth. This takes about 1–2 minutes.

In another bowl, whip the heavy cream until stiff peaks form. This step helps the filling stay airy instead of heavy.

Gently fold the whipped cream into the cream cheese mixture until it’s smooth and fluffy.

Spoon or pipe the cheesecake mixture into each hollowed strawberry. I like using a piping bag for a cleaner look, but a small spoon works too.

Sprinkle graham cracker crumbs over the top of each stuffed strawberry.

You can serve them right away or chill them in the fridge for 30 minutes if you want the filling to firm up a bit more.