Prepare the strawberries by cutting off the stems and slicing them in half lengthwise. Then, cut a small sliver off the back of each strawberry half so that they sit flat and upright. Use a small melon baller or a spoon to gently hollow out a small portion of the center of each strawberry half. You don’t need to remove much, just enough to create a small indent for the cream cheese filling.
In a medium-sized mixing bowl, beat the heavy whipping cream until stiff peaks form, about 5 minutes. Set aside.
In a separate bowl, combine the softened cream cheese, sour cream, sugar, vanilla extract, and lemon juice (if using). Use an electric mixer to blend until the mixture is smooth and creamy.
Gently fold the whipped cream into the cream cheese mixture until well combined and smooth.
Fill a piping bag fitted with a star tip (or your preferred tip) with the cream cheese mixture. Pipe the filling into the hollowed-out centers of each strawberry half.
Finish each strawberry by sprinkling graham cracker crumbs over the top of the filling.
Serve immediately and enjoy! These can also be refrigerated until ready to serve.