Rinse strawberries under cold water, pat dry, slice off green stems, cut each in half lengthwise, and scoop out a small hollow for the filling.

In a medium bowl, whip heavy cream on high speed for about 5 minutes until stiff peaks form.

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

Gently fold the whipped cream into the cream cheese mixture until fully incorporated without deflating the cream.

Fill a piping bag with the cheesecake filling and pipe it into the hollowed strawberry halves.

Sprinkle graham cracker crumbs on top and serve immediately or refrigerate for up to 24 hours.