Start by washing and thoroughly drying your large strawberries. Carefully slice a small amount off the bottom of each strawberry to help them stand upright. Next, gently core the tops of the strawberries to create space for the filling.

In a mixing bowl, combine the cream cheese and powdered sugar. Beat together until smooth and creamy, about 2-3 minutes. Gradually fold in the heavy cream until the mixture holds soft peaks.

Transfer the cheesecake filling to a piping bag and fill each cored strawberry generously, ensuring that the filling overflows slightly.

Arrange the filled strawberries on a platter, cover with plastic wrap, and refrigerate for at least 1 hour.

Serve the chilled strawberries as is or garnish with crushed graham crackers or a chocolate drizzle.