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1. In an electric mixer, combine cream cheese, sugar, Cool Whip and vanilla extract. Bean on high for about 1 minute until combined and fluffy.
2. Rinse the strawberries with cool water and lightly pat dry with a paper towel.
3. Use a sharp knife to cut off the green top and the tip of the strawberry so it will stand up on a flat plate.
4. Use the tip of your knife to carve out the center of the strawberry from the top (where the greens were).
5. Use a spoon or piping bag to fill the strawberries with the cheesecake filling and sprinkle lightly with ground nutmeg.
6. Chill in refrigerator until ready to serve (same day).
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