In a medium bowl, combine the sliced strawberries, granulated sugar, and vanilla extract. Toss to coat and set aside for about 10 minutes to macerate.

In another bowl, mix the softened cream cheese, powdered sugar, and lemon juice until smooth and creamy.

Spread a generous layer of the cream cheese mixture on four slices of bread. Top each with the macerated strawberries, then place the remaining four slices of bread on top to create sandwiches.

In a shallow dish, combine the crushed graham crackers and cinnamon. In another bowl, whisk together the eggs and milk until well combined.

Heat about 1 inch of vegetable oil in a large skillet over medium heat.

Dip each sandwich first into the egg mixture, allowing any excess to drip off, then coat it in the graham cracker mixture, pressing gently to adhere.

Carefully place the sandwiches in the hot oil and fry for 2-3 minutes on each side, or until golden brown and crispy. Work in batches if necessary to avoid overcrowding the pan.

Once fried, transfer the sandwiches to a paper towel-lined plate to drain excess oil.

Serve warm, topped with whipped cream if desired.