Wash and dry the strawberries, then slice them in half lengthwise while keeping the stem attached. Carve out a small bowl shape on one side.

In a stand mixer, whip the heavy cream on high speed until stiff peaks form, approximately 5-7 minutes. Transfer to a bowl and set aside.

In the same mixer bowl, combine cream cheese, confectioners' sugar, and vanilla extract. Mix on medium speed until smooth.

Gently fold the whipped cream into the cream cheese mixture until well combined, ensuring the mixture remains light and fluffy.

Spoon the cheesecake filling into a piping bag and fill the carved strawberries generously.

Sprinkle filled strawberries with graham cracker crumbs. Chill for 30 minutes if desired before serving.