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In a medium mixing bowl, beat the softened cream cheese until smooth and creamy.
Add the powdered sugar, vanilla extract, and a pinch of salt. Mix well until fully combined and fluffy.
In a separate bowl, use an electric mixer or whisk to whip the heavy cream until soft peaks form.
Gradually add 1–2 tablespoons of powdered sugar and the vanilla extract, continuing to whip until stiff peaks form.
Gently fold the whipped cream into the cream cheese mixture until evenly combined.
Slice off the pointed end of each strawberry half to create a flat base so they stand upright.
Use a piping bag or spoon to fill the hollowed-out centers of the strawberries with the cheesecake mixture.
Top each filled strawberry with a dollop of leftover whipped cream.
Sprinkle crushed graham crackers over the top for added texture and flavor.
Optionally, drizzle with melted chocolate or caramel sauce for an extra touch of indulgence.
Arrange the strawberries on a plate or platter and refrigerate for at least 30 minutes to allow the flavors to meld and set.
Serve chilled and enjoy!