Rinse strawberries and dry well. Trim the cap and hull strawberry with a paring knife, creating a small pocket. In order to stand the berries upright, trim the bottom of the strawberry creating a flat base.
Combine cream cheese, powdered sugar, lemon zest, and vanilla with a mixer until creamed and fluffy. Add cream cheese mix to piping bag or large Ziploc bag with a small piece of the bottom corner cut off. Set aside.
Melt chocolate in a double boiler or according to package directions. Place a dime-size amount of chocolate on a baking sheet or tray lined with wax paper.
Place a strawberry on top of chocolate and cooling until chocolate hardens. This chocolate base adds stability to the strawberries, especially in transport.
Using a piping bag or Ziploc bag (see note), fill strawberries with the cream cheese filling.
Sprinkle with crushed graham crackers. Accent with chocolate to finish the strawberries. Allow chocolate to harden or set.
Strawberries kept in the refrigerator will sweat in a warm room. Remove from refrigeration well in advance to allow time for the berries to come to room temperature and dry well before dipping in chocolate or filling so the moisture doesn't prevent the chocolate from sticking.
To use a Ziploc bag for piping: Spoon filling into bag and press toward a bottom corner. Snip the corner off the bag with a pair of scissors and squeeze filling through the hole to fill the berries.