1. **Prep Strawberries:** Rinse the strawberries thoroughly and pat them **completely** dry with paper towels. Any water left on the berry will prevent the chocolate from sticking.

2. **Hollow:** Use a paring knife to cut off the green leaves (hull). Carefully carve out the white center of each strawberry to create a small cavity for the filling. Do not cut all the way through to the bottom.

3. **Make Filling:** In a small bowl, use a hand mixer or spoon to beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

4. **Fill:** Transfer the cheesecake mixture to a piping bag (or a Ziploc bag with the corner snipped). Pipe the filling into each strawberry, filling the cavity and letting it mound slightly over the top.

5. **Melt Chocolate:** Place the chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring well in between, until the chocolate is completely melted and silky smooth.

6. **Dip:** Holding a filled strawberry by the top (avoiding the filling if possible), dip the bottom half to two-thirds into the melted chocolate. Gently shake off any excess chocolate.

7. **Top:** Immediately sprinkle the wet chocolate with graham cracker crumbs (or dip the bottom tip into the crumbs).

8. **Chill:** Place the finished strawberries on a baking sheet lined with parchment paper. Refrigerate for at least 15–20 minutes to let the chocolate set and the filling firm up before serving.