Wash the ripe strawberries thoroughly, slice off a small portion of the bottom to create a stable base, trim the tops, and hollow out the center.

Combine softened cream cheese, heavy cream, and powdered sugar in a mixing bowl. Mix on medium speed until smooth and fluffy, about 2-3 minutes. Optionally, add a splash of vanilla extract.

Transfer the cheesecake mixture into a piping bag. Carefully pipe the mixture into each hollowed strawberry.

Sprinkle crushed graham crackers over each cheesecake-stuffed strawberry generously as a topping.

Chill the filled strawberries in the refrigerator for about 30 minutes before serving for enhanced flavor.