Start by rinsing the strawberries under cool water and gently patting them dry. Cut off the green stems and slice each strawberry in half lengthwise. Scoop out a small portion of the flesh to create room for the filling.

In a mixing bowl, pour in the heavy whipping cream. Using an electric mixer, beat the cream on medium-high speed until stiff peaks form, about 4-5 minutes. Set aside.

In another bowl, combine softened cream cheese, sour cream, granulated sugar, vanilla extract, and lemon juice. Mix until smooth and creamy, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined.

Transfer the creamy filling into a piping bag fitted with a star tip. Pipe the cheesecake filling generously into each strawberry half.

Sprinkle graham cracker crumbs over the top of each filled strawberry to add a delightful crunch.

Serve the Deviled Strawberries immediately or refrigerate for about 30 minutes before serving.