Wash and dry the fresh strawberries, slice off the green stems, and cut them in half lengthwise. Hollow out the centers gently.

Whip the cold heavy whipping cream in a mixing bowl on high speed until stiff peaks form, about 5 minutes.

In a separate bowl, combine softened cream cheese and sour cream. Add sugar, vanilla extract, and lemon juice, and blend until smooth.

Fold the whipped cream into the cream cheese mixture carefully until just combined.

Pipe the cheesecake filling into each hollowed strawberry half attractively.

Sprinkle graham cracker crumbs on top of the filled strawberries and chill for at least 30 minutes before serving.