Wash 12 large ripe strawberries under cool running water, then pat them dry. Slice each strawberry in half lengthwise, leaving the green stems intact. Scoop out the center of each half to create a hollow for the cheesecake filling.

In a chilled mixing bowl, pour in 1 cup of cold heavy whipping cream. Using an electric mixer, whip on high speed for about 3-4 minutes until stiff peaks form.

In a separate bowl, combine 8 ounces of softened cream cheese, 1 cup of powdered sugar, and 1 teaspoon of vanilla extract. Blend on medium speed until smooth and fluffy, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture, starting with a third of the whipped cream and gradually adding the rest to preserve the airy texture.

Transfer the cheesecake filling into a piping bag and pipe the filling into the hollowed-out strawberry halves.

Sprinkle each filled strawberry with a tablespoon of graham cracker crumbs. Arrange the strawberries on a plate and refrigerate for at least 1 hour before serving.