Wash the strawberries thoroughly and pat dry. Slice off the stems and cut each strawberry in half lengthwise. Hollow out the center using a melon baller.

In a medium bowl, beat the heavy cream at medium-high speed for 4 to 5 minutes until stiff peaks form.

In another bowl, combine softened cream cheese, sour cream, sugar, vanilla extract, and optional lemon juice. Mix until smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture until fully combined.

Fill a piping bag with the cream cheese mixture and pipe it into each hollowed strawberry half.

Sprinkle graham cracker crumbs over the top of each filled strawberry.