Wash and pat dry strawberries, then remove the stems and hull the centers using a paring knife or small melon baller.

Slice a thin layer off the tip of each strawberry so they can stand upright on a serving platter.

In a medium bowl, beat the cream cheese, powdered sugar, and vanilla extract with an electric mixer until light and airy.

Transfer the cream cheese mixture into a piping bag or a plastic bag with the corner snipped off.

Pipe the cheesecake filling into each strawberry cavity until slightly overflowing.

Dust the top of each bite with graham cracker crumbs.

Chill in the refrigerator for at least 60 minutes before serving to allow the filling to set.