Wash and dry the strawberries with a paper towel. Slice each strawberry in half lengthwise, then trim the back of each half to remove the hump, allowing them to sit flat. Scoop out the middle of the strawberry using a small melon baller, knife, or a small spoon to create space for the creamy cheesecake filling.

In a separate bowl, beat room temperature cream cheese and powdered sugar using a stand mixer or hand mixer. Add heavy whipping cream and vanilla extract. Beat until smooth and creamy.

Transfer the cheesecake filling to a piping bag fitted with a star tip. If you don’t have a piping bag, a Ziploc bag with the corner cut off will work. Pipe the filling into the middle of each strawberry. Sprinkle graham cracker crumbs on top.

Arrange the filled strawberries on a deviled egg platter or a serving dish. Cover with plastic wrap and store in an airtight container in the refrigerator until ready to serve.