1Rinse Strawberries, and cut around the top of the strawberry. remove the top and clean out with paring knife. Prep all strawberries then set aside.
2In mixing bowl beat cream cheese, powdered sugar and vanilla until smooth. Put this mixture in a piping bag or zip lock bag with the corner snipped off.
3Fill the strawberries with the cream cheese mixture.Once all strawberries are filled, dip the top of the strawberries in the graham cracker crumbs. If not serving immediately, refrigerate until ready to serve.They can be made 24 hours in advance if covered well with plastic wrap and stored in the refrigerator.