Wash strawberries and dry them thoroughly. Pat dry with paper towels.

Slice each strawberry in half lengthwise. Cut a thin sliver off the rounded bottom of each half so they sit flat on the tray without tipping.

Optionally, you can use a small paring knife or melon baller to carve a shallow well in the center of each strawberry half for extra filling space.

Place strawberry halves cut-side up on a paper towel–lined tray. Blot any moisture from the wells. Let air dry at least 10 minutes.

In a large mixing bowl, beat 1 (8-ounce) block of softened cream cheese, 1 cup of powdered sugar, 1 teaspoon of vanilla extract, and 1 to 2 teaspoons of lemon zest with a hand mixer on medium speed until completely smooth and creamy, about 2 to 3 minutes.

In a separate medium mixing bowl, whip one-half cup of heavy whipping cream on high speed until soft peaks form.

Gently fold whipped cream into cream cheese mixture using a rubber spatula until fully combined and fluffy. Do not overmix.

Transfer filling to a piping bag fitted with a star or round tip, or use a zip-top bag with one corner snipped.

Pipe filling into each prepared strawberry half, filling the carved well or mounding slightly on top.

Sprinkle each filled strawberry with graham cracker crumbs (about one-quarter cup total). Add sprinkles or mini chocolate chips if using.

Refrigerate for 20 to 30 minutes to let filling firm up. If using graham cracker crumbs and you want maximum crunch, wait and add them right before serving instead.

Serve the same day for best results.