Step 1: Prepare the Crust

1. Crush the graham crackers: If you’re using whole graham crackers, place them in a zip-top bag and crush them with a rolling pin, or pulse them in a food processor until fine crumbs form. You should have about 1 1/2 cups of crumbs.
2. Mix the crumbs: In a medium bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir well until everything is evenly coated, and the mixture feels like wet sand.
3. Press the crust into the pans: Lightly grease a 12-cup muffin tin or a mini cheesecake pan. Divide the crumb mixture evenly between the muffin cups (about 1-2 tablespoons per cup) and press it down firmly with the back of a spoon or your fingers. You want a compact, solid crust, so press down well!
4. Chill the crust: Place the muffin tin in the fridge for about 15-20 minutes to help the crust set.

Step 2: Prepare the Cheesecake Filling

1. Beat the cream cheese: In a large bowl, beat the softened cream cheese with a hand mixer or stand mixer until it’s smooth and creamy. Make sure to scrape down the sides of the bowl as you go.
2. Add the sugar and vanilla: Mix in the powdered sugar and vanilla extract. Beat until everything is fully combined, and the mixture is smooth and fluffy.
3. Whip the cream: In a separate bowl, beat the heavy whipping cream until stiff peaks form. Be careful not to overwhip, or it might turn into butter!
4. Combine the two mixtures: Gently fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream. The mixture should be light and fluffy.

Step 3: Assemble the Cheesecakes

1. Fill the cups: Spoon the cheesecake filling onto the chilled graham cracker crusts. Use about 2-3 tablespoons of filling per cup. Smooth out the tops with a spatula or the back of a spoon to make them even.
2. Chill the cheesecakes: Place the filled muffin tin back in the fridge and let the mini cheesecakes chill for at least 2-3 hours, or until they’re firm. They need time to set so they’ll hold their shape when you remove them from the tin.

Step 4: Prepare the Strawberry Topping

1. Cook the strawberries: In a small saucepan, combine the chopped strawberries, sugar, and lemon juice. Cook over medium heat for about 5-7 minutes, until the strawberries break down and the mixture becomes syrupy.
2. Cool the topping: Let the strawberry topping cool to room temperature before spooning it over the cheesecakes. This will help the topping set nicely and prevent it from melting the cheesecake.

Step 5: Assemble and Serve

1. Top the cheesecakes: Once the cheesecakes have fully chilled and are firm, spoon a generous amount of the strawberry topping onto each one.
2. Serve and enjoy: Serve immediately or keep them in the fridge until ready to serve. They’re perfect for any occasion!