Preparation Steps

• In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined. Press the mixture evenly into the bottom of a 24-cup mini muffin tin.
• In a separate large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until combined.
• In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.
• Spoon or pipe the cheesecake filling evenly over the crust in the mini muffin tin.
• In a small bowl, gently mash the chopped strawberries with 1 tablespoon of sugar. Let sit for 5 minutes to release juices.
• Top each cheesecake bite with a spoonful of the strawberry mixture.
• Refrigerate for at least 1 hour, or until firm.
• Carefully remove from the mini muffin tin and serve chilled.