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Using a melon baller or small spoon, carefully scoop out the top of each strawberry to create a small cavity. Take care not to pierce through the bottom or sides of the strawberry.
In a mixing bowl, beat the cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Transfer the mixture into a piping bag or a small plastic bag with the corner snipped off. Pipe the cheesecake filling into the cavity of each strawberry.
In a microwave-safe bowl, combine the chocolate chips and coconut oil. Microwave in 30-second intervals, stirring between each, until the chocolate is fully melted and smooth. Alternatively, you can melt the chocolate using a double boiler.
Dip each filled strawberry into the melted chocolate, ensuring it is fully covered. You can use a toothpick or tongs for easy dipping and removal. If desired, sprinkle the coated strawberries with crushed graham cracker crumbs or other toppings like mini chocolate chips or sprinkles.
Place the chocolate-covered strawberries on a baking tray lined with parchment paper. Refrigerate for 30 minutes to 1 hour, or until the chocolate hardens.
Once the chocolate has set, your Strawberry Bombs are ready to serve. Enjoy them immediately, or store them in the refrigerator until you’re ready to indulge.