In a large bowl, beat the softened cream cheese and powdered sugar until smooth and creamy.

Mix in the vanilla extract and strawberry puree until well combined.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold into the strawberry cream cheese mixture.

In a small bowl, combine graham cracker crumbs and melted butter.

Distribute the cheesecake mixture into popsicle molds, leaving 1/2 inch of space at the top.

Top each mold with the graham cracker crumb mixture, pressing down gently.

Insert popsicle sticks into each mold and freeze for at least 4 hours or until solid.

To unmold, run the outside of the molds under warm water for 10 seconds and gently pull the pops out.