Wash and hull your strawberries. Slice off the bottom pieces just enough that they can stand upright. Place on paper towels to dry as you prep everything else.
In a small bowl, combine chocolate and coconut oil. Microwave in 30 second intervals and stir between each until smooth. This takes about 1 minute.
In a mixing bowl cream the cream cheese, vanilla, and powdered sugar until smooth. Fill a Ziploc bag or a pastry bag and snip off the corner.
Dip dried strawberries into chocolate and twirl off the excess. Place onto a parchment-lined baking sheet so that they are standing upright.
Pipe the cheesecake filling into the strawberries leaving a little bit on the outside of the berry (purposely overfilling them) then sprinkle the graham cracker crumbs over the top.
Let the chocolate set