Rinse the large strawberries under cold water and pat dry. Cut the green stems and slice each strawberry in half lengthwise. Hollow out a small indentation.

In a mixing bowl, beat the heavy whipping cream with an electric mixer until stiff peaks form (about 5 minutes). In another bowl, mix the cream cheese, sour cream, sugar, vanilla, and lemon juice until smooth.

Gently fold the whipped cream into the cream cheese mixture until blended.

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

Sprinkle graham cracker crumbs over each filled strawberry. Serve immediately or refrigerate until ready.