Prepare the peaches: In a medium bowl, gently toss the sliced peaches with 2 tablespoons of granulated sugar and 1 teaspoon of lemon juice. Set aside to macerate while preparing the cream.

Prepare the cream base: In a large mixing bowl, beat the softened cream cheese until completely smooth and no lumps remain, about 2 minutes. Gradually beat in the sifted powdered sugar and vanilla extract until well combined and fluffy.

Whip the heavy cream: In a separate, chilled bowl, beat the cold heavy whipping cream (and almond extract, if using) until stiff peaks form. Be careful not to overbeat.

Fold the mixtures: Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it. Then, gently fold in the remaining whipped cream until just combined. Do not overmix, or the cream will deflate.

Assemble the dessert: In a large glass trifle dish or individual parfait glasses, start by layering half of the crushed graham crackers on the bottom. Top with half of the peach slices (draining off excess liquid first).

Layer the cream mixture over the peaches, spreading evenly. Repeat the layers: remaining graham crackers, remaining peaches, and finish with the remaining cream mixture smoothed on top.

Chill: Cover the dish with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the dessert to set properly. Garnish with extra peach slices before serving.