1. Begin by preparing your strawberries. After hulling and halving, use a small spoon to gently scoop out a bit of the center to create a cavity for the filling.
2. In a mixing bowl, combine the softened cream cheese, powdered sugar, and vanilla extract. Beat until the mixture is smooth and creamy. If you’re like me and adore a hint of cinnamon, add a pinch to the mixture.
3. Spoon the cream cheese mixture into a piping bag with a star tip. Gently fill each strawberry half with the mixture, allowing a little to peak over the edges, mimicking the devilish charm of classic deviled eggs.
4. In a small bowl, combine the crushed graham crackers with melted butter. Mix until the crumbs are well-coated and slightly sticky.
5. Sprinkle a bit of the graham cracker mixture over the filled strawberries for a crunchy finish.
6. Chill the Deviled Strawberry Hearts in the refrigerator for at least 30 minutes before serving to allow the flavors to meld beautifully.

Remember, patience is key here. Much like the quiet anticipation of a Sunday stew simmering away, letting these sit a while enhances their flavor.