In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and crumbly. Press the mixture into the bottom of each sugar cone to create a crust.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the powdered sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Spoon the cheesecake filling into each prepared cone, filling them generously. Top each cone with diced strawberries and sprinkle with strawberry crunch topping.

Place the filled cones in the refrigerator for at least 30 minutes to chill before serving.