Take each strawberry and slice it lengthwise down the center, being careful to keep the green stem intact. Slice a thin piece off the rounded backside so the strawberry can sit flat without tipping over. Then, using a small paring knife or melon baller, gently scoop out a bit of the flesh from the cut side to form a shallow cavity—this will be where the cheesecake filling goes. Repeat the process for all remaining strawberries.

In the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream on high speed until stiff peaks form, which should take about 5 to 7 minutes. Transfer the whipped cream to a medium bowl and set it aside. In the same stand mixer bowl, add the softened cream cheese, powdered sugar, and vanilla extract. Beat on medium speed until the mixture becomes light, smooth, and fluffy, about 1 minute. Carefully fold the whipped cream into the cream cheese mixture, gently mixing until the filling is smooth and no streaks remain.

Transfer the finished cheesecake mixture into a piping bag. Pipe the filling into the small hollowed-out sections of each prepared strawberry. Finish by sprinkling the tops with graham cracker crumbs. Keep the strawberries refrigerated until ready to serve, or enjoy them immediately. This recipe yields enough filling for approximately 3 pounds of large strawberries.