Begin by preparing the strawberries. Remove the stems and slice each one in half from top to tip. To ensure they sit flat on a plate without rolling, trim a thin sliver from the outer side of each half. Using a small spoon, such as a round ¼ teaspoon measuring spoon, carefully scoop out a small portion from the center of each strawberry half, creating a cavity for the filling. Once prepared, place the strawberries in the refrigerator while making the cheesecake filling.

In a mixing bowl, whip the heavy cream and vanilla extract until stiff peaks form. In a separate bowl, beat the softened cream cheese, sour cream, and powdered sugar together until the mixture becomes smooth and creamy. Gently fold the whipped cream into the cream cheese mixture, beating briefly just until incorporated, ensuring the filling remains light and fluffy.

Transfer the cheesecake filling into a piping bag or a Ziploc bag with the corner snipped off. Pipe the filling generously into the hollowed-out strawberries, creating a decorative swirl. Lightly sprinkle graham cracker crumbs over the top for a touch of crunch and a classic cheesecake-inspired finish. Refrigerate until ready to serve.