Line a baking sheet with parchment paper and set aside.

Rinse the strawberries thoroughly and pat them completely dry. Remove the green tops and carefully hull the center of each strawberry using a small paring knife.

Place the semi-sweet chocolate chips in a microwave-safe bowl. Heat in 30-second intervals, stirring well after each interval, until the chocolate is fully melted and smooth.

Dip each strawberry into the melted chocolate, coating evenly. Let excess chocolate drip off, then place the strawberry on the prepared baking sheet.

Once all strawberries are dipped, allow them to sit while preparing the filling.

In a large bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat with a hand mixer until smooth and creamy.

Add the cold heavy cream and continue mixing for about 2 minutes, until the filling becomes light and fluffy.

Refrigerate the filling for 15 minutes to firm slightly.

Transfer the chilled cheesecake filling to a piping bag fitted with a tip. Pipe the filling into the center of each chocolate-covered strawberry.

If the filling is soft, refrigerate the filled strawberries for an additional 10–15 minutes to set.

Serve immediately or within 12 hours for the best texture and flavor.