1-Wash the strawberries and slice a small piece off the bottom so they can stand upright.

2-Cut out the green tops by slicing at an angle, forming a cone shape inside the strawberry without cutting all the way to the bottom.

3-In a mixing bowl, beat the cream cheese, powdered sugar, vanilla extract, and heavy cream until creamy.

4-Transfer the cheesecake filling to a piping bag or a plastic sandwich bag with a corner cut off.

5-Pipe the filling into the hollowed strawberries, adding a bit extra on top to mimic the cookie butter style for extra indulgence.

6-Mix the graham cracker crumbs, granulated sugar, and melted salted butter until the crumbs are coated.

7-Dip the filled tops of the strawberries into the graham cracker mixture.

8-Optionally add a small swirl of whipped cream on top for a finishing touch.

9-Store in the refrigerator or serve immediately, adapting as needed for cookie butter variations.