Hull and slice the fresh strawberries, mash a few to release their juices, and set aside.

In a bowl, combine the Greek yogurt, softened cream cheese, honey, lemon juice, and vanilla. Blend until smooth.

Pour a third of the way full with the yogurt mixture into the popsicle molds.

Place sliced and mashed strawberries on top of the yogurt mixture in the molds.

Sprinkle a layer of gluten-free graham cracker crumbs over the strawberries.

Fill the molds almost to the top with the yogurt mixture, leaving space for expansion.

Add chopped strawberries on top of the yogurt mixture in each mold.

Insert popsicle sticks into the center of each mold and ensure they stand upright.

Freeze the molds for at least 6 hours or overnight until solid.

Remove from the freezer and run warm water over the outside of the molds to release the popsicles.