Wash and dry the strawberries. Cut a small slice off the bottom to create a stable base, then hull them carefully.

In a bowl, combine cream cheese, powdered sugar, and vanilla. Mix with an electric mixer on medium until smooth. Gradually add heavy cream and mix on high until thick and fluffy.

Transfer the cheesecake filling into a piping bag or use a small spoon to fill the hollowed-out strawberries.

Place the filled strawberries on a platter, cover them with plastic wrap, and refrigerate for at least 60 minutes.

Serve chilled and enjoy the blend of creamy cheesecake and juicy strawberries.