Wash strawberries under cool running water, pat dry, and slice the bottom off each strawberry for stability. Remove the tops and hollow out the insides.

In a mixing bowl, combine softened cream cheese, heavy cream, and powdered sugar. Beat on medium speed for about 2-3 minutes until smooth and thick.

Transfer the cheesecake filling into a piping bag and gently pipe into each hollowed strawberry, filling them generously without overfilling.

Sprinkle crushed graham crackers over the top of each filled strawberry. Get creative with other toppings if desired.

Refrigerate filled strawberries for at least 30 minutes. Serve chilled and enjoy!