Wash the strawberries gently under cold water, pat dry, remove green stems, and slice in half lengthwise. Hollow out the center of each half.

Whip the heavy cream in a mixing bowl until stiff peaks form, approximately 5 minutes.

In a separate bowl, mix softened cream cheese, sour cream, sugar, and vanilla until smooth.

Fold the whipped cream into the cream cheese mixture carefully.

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

Sprinkle graham cracker crumbs over the filled strawberries.

Arrange on a platter and serve immediately or refrigerate for up to 30 minutes before serving.