Wash the strawberries well and pat dry with a towel. Take a paring knife and carefully hull each berry by removing the green stem and scooping out a small hollow from the center. Be gentle to avoid piercing through the bottom so the filling stays put.
Make the Cheesecake Filling:
Place softened cream cheese in a mixing bowl. Beat with a hand mixer or sturdy whisk until smooth and creamy with no lumps. Add powdered sugar and vanilla extract. Continue mixing until the filling is completely smooth and slightly fluffy which means it will hold its shape beautifully.
Fill the Strawberries:
Transfer the filling to a piping bag or use a small spoon. Pipe or spoon generous amounts of cheesecake mixture into each hollowed-out strawberry. Let the filling dome slightly above the top for a professional look that is extra tempting.
Top with Graham Cracker Crumbs:
Set each filled strawberry on a plate and sprinkle graham cracker crumbs over the creamy tops. If you want extra crunch tap gently so some crumbs stick into the filling.
Decorate with Toppings:
If you want to go all out drizzle a little melted chocolate or sprinkle with crushed nuts or festive sprinkles. This step gives each strawberry its own personality and makes your platter look stunning.
Chill and Serve:
Arrange the strawberries on a serving platter and place in the refrigerator for at least thirty minutes. Chilling sets the filling and lets the flavors meld so do not skip this step for best results.
