Slice off the leafy green tops of the strawberries to create a flat base so they stand upright on your serving platter.

Use a small paring knife to carefully remove the inner core of each strawberry, creating a hollow cavity while leaving the outer walls intact.

Place the hollowed berries upside down on paper towels for 5 minutes to ensure the cavities are dry, which prevents the filling from sliding out.

In a medium mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract.

Beat the mixture on medium speed until smooth and creamy, then gradually add the heavy cream while continuing to beat for another minute until the texture is light and airy.

Transfer the cream mixture into a piping bag fitted with a star tip.

Pipe a generous swirl of the cream into the cavity of each strawberry, allowing the filling to mound slightly above the top.

Sprinkle the top of each filled berry with a small pinch of graham cracker crumbs for texture.

Serve immediately or refrigerate for up to two hours before displaying.