Prepare strawberries: Wash strawberries thoroughly and pat completely dry. Slice each strawberry in half lengthwise. Cut a small sliver off the rounded back so they sit flat.
Hollow out centers: Use a small melon baller or paring knife to gently scoop a small portion from the center of each strawberry half, creating a shallow well for the filling.
Whip the cream: In a mixing bowl, beat cold heavy whipping cream with an electric mixer on high speed until stiff peaks form, about 5-7 minutes. Transfer to a separate bowl and set aside.
Make cream cheese filling: In the same mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and fluffy, about 2 minutes.
Combine: Gently fold the whipped cream into the cream cheese mixture using a rubber spatula until no streaks remain and everything is well combined.
Fill strawberries: Transfer filling to a piping bag fitted with a star tip (or use a ziplock bag with the corner snipped off). Pipe a generous swirl of filling onto each prepared strawberry half.
Top and chill: Sprinkle graham cracker crumbs over the filled strawberries. Refrigerate for at least 30 minutes before serving to allow the filling to set properly.
