Remove the green stems from each strawberry and slice them in half lengthwise. Carefully scoop out a small indentation using a melon baller to create space for the filling.

In a mixing bowl, whip the heavy cream until stiff peaks form. In another bowl, combine the softened cream cheese, sour cream, sugar, vanilla extract, and optional lemon juice. Mix until perfectly smooth and creamy.

Gently fold the whipped cream into the cream cheese mixture. Be careful not to overmix; you want to retain that light, airy texture.

Transfer the creamy cheesecake filling into a piping bag fitted with a star tip. Generously pipe the cheesecake filling into each strawberry half, ensuring each one is beautifully stuffed.

Sprinkle the tops of the filled strawberries with graham cracker crumbs to add a delightful crunch right before serving.

Enjoy these delicious treats immediately, or chill them in the refrigerator until you’re ready to serve!