Prep Berries – Rinse strawberries, pat completely dry. Slice a thin bit off each base so berries stand upright. Core centers with a small knife or melon baller to create cavities.

Make Filling – Beat softened cream cheese until silky. Mix in powdered sugar and vanilla. In a separate bowl whip heavy cream to soft peaks (or use thawed whipped topping). Fold whipped cream into cream-cheese mixture until light and fluffy.

Fill – Transfer filling to a piping bag fitted with a medium star or round tip. Pipe generous swirls into each strawberry cavity.

Finish & Serve – Sprinkle tops with crushed graham crackers for “crust” crunch, or swap in mini chips or nuts. Serve chilled.