Beat the room temperature cream cheese, powdered sugar, and vanilla extract in a bowl until completely smooth.
Fold the finely diced strawberries gently into the cream cheese mixture and set aside.
Mix the graham cracker crumbs with the melted butter in a small dish until it resembles wet sand.
Preheat your iron to medium-high and coat generously with non-stick cooking spray.
Pour a thin layer of batter onto the bottom plate. Drop 2 tablespoons of the cream cheese filling in the center, and top with a spoonful of the graham cracker mixture.
Pour a second thin layer of batter over the filling to seal it. Close the lid and cook for 4 to 5 minutes until the steam stops escaping.
