Wash the strawberries and gently pan dry with paper towels.
With a paring knife, cut off the strawberry stems. and cut around the inside of the strawberry, hollowing out slightly to create a well for the cheesecake filling.
Cut off a tiny portion of the strawberry tip, so that each strawberry can stand.
Arrange strawberries on a large baking sheet.
In a medium bowl, beat cream cheese, sugar, and vanilla until fluffy, about 2 minutes on medium speed. Scrape the sides and bottom of the bowl.
Transfer the mixture to a pastry bag fitted with the star tip, and pipe the filling into each strawberry, top each stuffed strawberry with a blueberry.
Refrigerate until thoroughly chilled, for about 1-2 hours.
Serve within 5-6 hours of making this dessert, the strawberries will start releasing water and become soggy.