Cut off the strawberry stems. Remove the inside of the strawberry with a small knife or strawberry corer tool to create a cup for the filling.

Trim the pointed strawberry tip with your knife so the strawberry will stand upright. Place on a cookie sheet.

In a bowl, beat softened cream cheese, sugar, and vanilla with a mixer until fluffy.

Place the cream cheese mixture in a pastry bag and pipe into the strawberries.

Refrigerate the cheesecake stuffed strawberries until ready to serve. Make them 3-4 hours before serving or your strawberries will get soggy.

Right before serving, garnish with a graham cracker stick. Crackers will get soggy if you add these too early as well.