Toss strawberries and sugar together in a large bowl. Set aside to macerate.
Combine graham crackers, brown sugar, cinnamon, nutmeg, and salt in the bowl of a food processor. Pulse until mixture is finely ground. Add melted butter and pulse until mixture is evenly moistened. Set aside.
Beat cream cheese, powdered sugar, lemon juice, vanilla, and salt together in a large bowl with an electric mixer until smooth and combined. Add cream. Beginning on low speed and gradually increasing to medium-high, beat mixture until it holds stiff peaks.
To assemble, place about 2 tablespoons graham cracker crumbs into the bottom of 5 (9.7 ounce) mini trifle dishes. Press crumbs down to flatten slightly. Top each with a layer of 2 to 3 tablespoons strawberries, and a bit of their juice. Add 2 to 3 tablespoons whipped cream cheese over strawberries; spread into an even layer. Repeat layers until dishes are full. Refrigerate trifles until chilled, at least 1 hour before serving.
