Slice off the strawberry stems.
Using a small melon baller or teaspoon, create a small hole in the center of the strawberry.
In a medium mixing bowl, add the cream cheese, beating with an electric hand mixer until fluffy.
Add powdered sugar and vanilla until incorporated.
Select either a pastry bag or a gallon-sized plastic bag. (If using a plastic bag, snip off corner.)
Add cheesecake filling mixture to bag, and fill strawberries to top.
Sprinkle graham cracker crumbs on top.
Refrigerate for one hour before serving.