Arrange eight small serving glasses on a tray that fits in the refrigerator. Mix graham crumbs with melted butter until evenly moistened.
Divide the crumbs between glasses and press lightly with a spoon. Keep the base loose enough to eat easily rather than packing it rock-hard.
Beat softened cream cheese and powdered sugar until smooth. Mix in vanilla and lemon juice, scraping the bowl to remove any lumps.
Whip cold heavy cream in a separate bowl to stiff peaks. Fold a third into the cheese mixture, then fold in the remainder gently.
Spoon or pipe filling evenly into the glasses, leaving room for berries. Wipe the rims with a clean damp cloth for tidy presentation.
Cover the tray without touching the filling. Refrigerate for at least 3 hours so the cream cheese mixture can firm and the flavors settle.
Shortly before serving, top each cup with dry fresh berries. Avoid adding berry juice, which can run into the pale filling.
Serve cold with small spoons directly in the glasses. Keep spare cups refrigerated until needed rather than arranging everything out far in advance.
