Start by washing 12–15 ripe strawberries under cool water, removing any green leaves. Next, slice off the tops and a tiny bit from the bottoms, ensuring they stand upright. Hollow out the interiors using a small paring knife or a strawberry huller.

In a medium bowl, combine 8 ounces of softened cream cheese, 1 cup of heavy cream, and 1/4 cup of powdered sugar. Using a hand mixer, beat until smooth and fluffy.

Transfer the cheesecake filling into a piping bag or a plastic zip-top bag. Fill each hollowed strawberry generously with the cheesecake filling.

Sprinkle the tops with crushed graham crackers for a crunchy texture. Serve immediately or refrigerate briefly before serving.