Use an electric mixer to stir the cream cheese in a large bowl until smooth. Add the remaining ingredients to the bowl and stir again, until smooth and well-combined.
Use a strawberry huller or pairing knife to cut a circle around the top of the strawberry and scoop out the middle.
Place the cheesecake filling in a icing bag and squeeze to fill up the strawberry. Sprinkle graham cracker crumbs on top and serve!
Tip: You should be fine to hollow out your strawberries ahead of time, (I did it a few days prior) but I wouldn’t suggest filling them more than about 5 hours ahead of time-unless you’re planning on freezing them, as they could get a little soggy.