Wash strawberries briefly under cool water, dry thoroughly, trim a thin slice off the bottom if needed so they sit flat, and hollow a 1/2-inch cavity using a small melon baller or the tip of a paring knife; place hollowed berries cavity-side up on a paper-towel-lined rimmed baking sheet and pat dry.

In a medium bowl, beat 8 ounces softened full-fat cream cheese with 1/2 cup sifted confectioners' sugar and 2 teaspoons vanilla extract until smooth; add 2 tablespoons full-fat Greek yogurt and mix on low to incorporate, then increase speed briefly until fluffy, about 20–30 seconds—avoid overbeating.

Transfer filling to a piping bag fitted with a small round or star tip (or use a zip-top bag with a corner snipped) and pipe filling into each hollowed strawberry to just below the rim; sprinkle with crushed graham crackers or chopped toasted nuts if using.

Chill the assembled strawberries in a single layer for 15–20 minutes to set the filling slightly, then serve chilled or at cool room temperature within 24 hours.