Chill coconut cream in the refrigerator for at least 4 hours. Open and pour into a chilled bowl and mix with a whisk or hand mixer until a light billowy whipped cream is formed. This will take 2-3 minutes.
In a large bowl add vegan cream cheese, agave nectar, vanilla, melted chocolate and coconut oil. Whisk until all ingredients are well combined and cream cheese is smooth. Add the whipped cream and stir in with a whisk until well combined. Add freeze-dried strawberries and gently fold in until evenly distributed. Chill in refrigerator of 15-30 minutes.
To assemble your parfaits, select 6 dessert dishes and layer with 1-2 tablespoons of graham cracker crumbs, 2-3 heaping spoonfuls of chocolate cheesecake filling, and top with an even layer of diced strawberries. Repeat to crate another set of layers in each dish. Serve immediately or prepare in advance and store in the refrigerator for up to 6 hours.