Twist the strawberry stems to remove, then core the strawberries. To do this I use a Wilton 1A tip, insert it directly over the center of the stem, and insert it into the berry, but you can use a paring knife to carve a core. Twist the tip and pull directly out to remove the core. Set aside.

Combine whipped cream, about half (⅓ cup/42g) of the sugar, and vanilla extract in a large mixing bowl and use an electric mixer to whip together until you achieve stiff peaks (mixture should have a thickened, fluffy consistency).

In a separate bowl, stir together cream cheese and remaining (⅓ cup/42g) powdered sugar until smooth.

Add whipped cream to cream cheese mixture and use a spatula to gently fold together until completely combined. Don’t over-mix or you’ll deflate your whipped cream.

Spoon or pipe cheesecake filling into cored strawberries, mounding the filling generously on top of the berry (I like to use a Wilton 2D tip).

Sprinkle graham cracker crumbs lightly over cheesecake filling.

Serve immediately or cover and refrigerate for up to 24 hours before serving. Filling will thicken slightly as it sits.