Take a strawberry and split it down the center lengthwise, keeping the stems attached. Take a small piece off of the fat rounded side so when you set it down, it rests flat as opposed to rolling around. Using a small paring knife or melon baller, carve out a very small piece of strawberry flesh on the flat side of the strawberry to create a small bowl. This is where you'll pipe your filling. Repeat with remaining strawberries.

In the bowl of a stand mixer with the whisk attachment, whip the heavy whipping cream on high speed until stiff peaks form, about 5-7 minutes. Scrape out of the bowl and place in a medium bowl; set aside. Back in the stand mixer bowl, add in the cream cheese, confectioners' sugar and vanilla. Beat on medium speed until fluffy and creamy, about 1 minute. Fold in the whipped cream until no streaks remain and everything is incorporated.

Fill a piping bag with the cheesecake mixture. Pipe the cheesecake mixture into the 'bowl' of the strawberry you created. Immediately sprinkle with graham cracker crumbs. Cover and refrigerate or serve immediately. Makes about 3lbs of large strawberries.