Wash the strawberries thoroughly and pat them dry with a paper towel.
Slice the tops off the strawberries and carefully hollow out the insides using a small spoon or a melon baller, creating space for the filling.
In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
In a separate bowl, whip the heavy cream until soft peaks form.
Gently fold the whipped cream into the cream cheese mixture until well combined.
Spoon or pipe the cheesecake filling into the hollowed strawberries, filling them generously.
Sprinkle the crushed graham crackers on top of the filled strawberries for added texture.
Chill the filled strawberries in the refrigerator for at least 30 minutes before serving.
Garnish with fresh mint leaves if desired, and serve chilled.