Start by rinsing the large strawberries under cold water and patting them dry. Carefully hull the top with a small knife to create a hollow space for the cheesecake filling.

In a mixing bowl, beat the softened cream cheese until smooth. Gradually add heavy cream and whip until fluffy. Fold in sugar and vanilla extract.

Fill each strawberry with the cheesecake mixture using a piping bag or small spoon.

Chill the filled strawberries in the refrigerator for at least one hour.