In a glass bowl, combine the strawberries, raspberries, sugar and lemon juice and stir well. Gently press the berries with a masher to release some juices. Cover tightly with plastic wrap and let it sit in the refrigerator for about 2 hours (or overnight).

In the bowl of an electric mixer with a wire whisk, beat the heavy cream, cream cheese and confectioners sugar until it turns to stiff peaks. Transfer to an airtight container and chill until ready to assemble.

When the berries have softened and released their juices, place about 3 tablespoons of berries and some juice in the bottom of 6 8-oz serving cups. Add 1/4 cup of whipped cream mixture to each and smooth the tops. Add 1 tablespoon of lemon curd and spread over top to the edges. Place about 2 tablespoons of crushed graham crackers on top. Repeat with another whipped cream, lemon curd and graham cracker layer. Top with one more layer of whipped cream mixture. If making ahead, cover each parfait glass with plastic wrap and chill in the refrigerator. This can be done up to one day ahead.

Before serving, drizzle remaining berry sauce on top of each parfait.