1. Prepare the Strawberries

• Start by washing the strawberries thoroughly and patting them dry with a clean kitchen towel. (Pro tip: Dry strawberries help the filling stick better!)
• Next, slice off the stem end of each strawberry so they can stand upright.
• Using a small spoon or a melon baller, carefully hollow out the center of each strawberry. This creates space for the creamy cheesecake filling.

2. Make the Cheesecake Filling

• In a medium bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.
• Beat the mixture until it’s smooth and fluffy. The goal is a creamy, lump-free texture that’s easy to pipe.
• Transfer the filling to a piping bag fitted with a star tip. If you don’t have a piping bag, no worries—just use a resealable plastic bag and snip off a corner.

3. Fill the Strawberries

• Pipe the cheesecake filling into the hollowed-out strawberries, ensuring they’re generously filled. The star-tip nozzle adds a touch of elegance, but a simple dollop works just as well.

4. Add the Finishing Touches

• Sprinkle graham cracker crumbs over the tops of the filled strawberries. This adds a delightful crunch and enhances the cheesecake-like flavor.

5. Serve and Enjoy

• Arrange the strawberries on a serving platter. They’re best served immediately for the freshest taste. If you’re prepping ahead, refrigerate them until you’re ready to wow your guests.