Gently wash and dry 12 large strawberries. Using a sharp paring knife, carefully slice around the stem and hollow each berry, leaving the bottom intact.

In a mixing bowl, add 8 oz of softened cream cheese, ½ cup powdered sugar, and 1 tsp of vanilla extract. Beat on medium speed until smooth and creamy, about 3-5 minutes.

Transfer the cream cheese filling into a piping bag or use a spoon to fill each hollowed strawberry generously.

Sprinkle ½ cup of graham cracker crumbs over the filled strawberries. Optionally drizzle melted chocolate or add nuts and sprinkles.

Refrigerate the filled strawberries for at least 30 minutes to firm up the filling and meld flavors.