Wash the strawberries, pat them dry, cut off the green stems, and slice each strawberry in half lengthwise. Trim a small piece from the back for stability and hollow out the center with a melon baller.

In a mixing bowl, beat the heavy whipping cream on medium-high speed until stiff peaks form, about 5 minutes.

In another bowl, mix the softened cream cheese, sour cream, granulated sugar, vanilla extract, and optional lemon juice until smooth.

Gently fold the whipped cream into the cream cheese mixture until no lumps remain.

Transfer the filling to a piping bag and pipe it into the hollowed-out centers of each strawberry half.

Sprinkle graham cracker crumbs on top of each filled strawberry and serve immediately or refrigerate briefly until ready.