Begin by washing and gently drying 20 large strawberries. Slice each strawberry in half lengthwise while keeping the stems intact. Hollow out the middle for the cheesecake filling.

In a chilled mixing bowl, pour in 1 cup of heavy whipping cream. Beat on medium speed until soft peaks form, about 2-3 minutes.

In the same mixing bowl, combine 8 oz of softened cream cheese, ⅓ cup of plain Greek yogurt, ⅔ cup of sugar, and 1 teaspoon of vanilla extract. Beat until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture using a spatula until well incorporated.

Transfer the filling to a piping bag fitted with a star tip. Fill the hollowed strawberry halves generously.

Sprinkle ¼ cup of graham cracker crumbs over the filled strawberries. Chill in the refrigerator for at least 30 minutes before serving.