Begin by rinsing 12 fresh strawberries under cool water. Pat them dry, then use a paring knife to carefully cut off the stems and hollow out the insides, creating a cup for the cheesecake filling.

In a mixing bowl, combine 8 ounces of softened cream cheese, ½ cup of powdered sugar, and 1 teaspoon of vanilla extract. Use an electric mixer to beat the ingredients together on medium speed until the mixture is smooth and fluffy, about 2–3 minutes.

Transfer the creamy cheesecake filling into a piping bag fitted with a round tip or simply use a plastic bag with a corner snipped off. Hold each strawberry upright and pipe the filling into the hollowed centers, filling them generously.

Once all the strawberries are filled, place them on a tray and cover with plastic wrap. Refrigerate for at least 3–4 hours to allow the filling to firm up.

Just before serving, top each Cheesecake Strawberry with a Bunny Graham for a fun festive flair. Optionally, sprinkle colorful Easter candy sprinkles over the top to add a pop of color.