Begin by rinsing the fresh large strawberries under cool water, then gently pat them dry with a paper towel. Slice each strawberry in half lengthwise, ensuring to keep the stems attached for a pretty presentation. Carefully remove a small portion from the rounded side to create a stable base.

Using a paring knife or a melon baller, gently carve out a small bowl in the flat side of each strawberry half, ensuring not to pierce through the other side.

In a stand mixer, pour in the heavy whipping cream and beat on medium-high speed until stiff peaks form, about 3–5 minutes. Transfer the whipped cream to a medium bowl and set aside.

In the same mixer bowl, combine the softened cream cheese, confectioners' sugar, and vanilla extract. Beat on medium speed until light and fluffy, about 2–3 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula, taking care not to deflate the whipped cream.

Fit a piping bag with a large round tip and fill it with the cheesecake mixture. Pipe the filling into the carved-out strawberry halves.

Sprinkle the graham cracker crumbs over the filled strawberries for that classic cheesecake crunch and serve immediately.