Begin by washing and drying the strawberries. Cut the green stems and leaf caps off and also cut about 1/4th of an inch off the tip of the strawberry making it flat. This will allow it to stand upright.
Scoop out the top with a melon baller or knife to created a cavity.
Melt the chocolate in a microwav-safe bowl in the microwave using bursts of 30 seconds and then stirring, until it is melted. Or take a small pot with a cup of water, and then place a bigger metal bowl or ceramic bowl on top. Set the heat to medium heat and the steam will heat the bowl melting the chocolate.
Dip the bottom half of the strawberries in the chocolate and place them on a sheet pan or cookie sheet lined with parchment paper or a silicone mat. Also, you can dip them in the bowls of nuts, coconut flakes, graham cracker crumbs etc., after dipping them in chocolate. To make the graham cracker crumbs, just mash them up in a bag.
Put the chocolate-dipped strawberries in the fridge and allow the chocolate to set for 15 to 20 minutes.
Make the cheesecake/cream cheese filling, by adding the softened room temp cream cheese to a medium bowl with the powdered sugar and vanilla extract. Mix with a stand mixer or hand mixer until smooth.
Place the filling in a piping bag with a star tip or use a plastic bag and snip the corner off. Twist the top and then fill up the strawberry cavities.
Finish them off by sprinkling on more graham cracker crumbs, nuts, coconut flakes, or adding fruit. Save those strawberry tips that you cut off, you can use those as well, to make little hats. Refrigerate until ready to serve. Enjoy!