Line a baking sheet with parchment paper

Wash, dry and cap the strawberries.

Slice the strawberries in half horizontally.

Carefully scoop the very center of the strawberry out. (You only need to scoop enough out so the cream cheese filling stays put)

Flip the strawberry over and carefully slice a thin bit off the bottom to keep the strawberry level.

Add the cold heavy cream and vanilla extract to a medium size mixing bowl, and use a handheld mixer on high speed to whip the heavy cream to stiff peaks.

Cover tightly with plastic wrap and chill while you prepare the cream cheese mixture.

Add the softened cream cheese and sour cream to a medium size mixing bowl. Use a handheld mixer on medium speed to beat the cream cheese and sour cream until well combined.

Lower the mixer speed to low and add the powdered sugar. Increase the speed to medium and beat just until the powdered sugar is well incorporated and there are no visible lumps.

Remove the whipped cream from the refrigerator and gently fold the whipped cream into the cream cheese mixture.

Fill either a piping bag fitted with a star or open star decorating tip, or a quart size ziplock bag with a small corner snipped off. Pipe the cream cheese filling into the hollowed center of the strawberry.

Sprinkle a small amount of the finely crushed graham cracker crumbs over the cream cheese filling. Keep refrigerated until ready to serve.