In a medium bowl, combine graham cracker crumbs, melted butter, and sugar.
1 1/2 cups graham cracker crumbs, 5 tablespoons unsalted butter, 2 tablespoons granulated sugar
Press the mixture evenly into the bottom of a muffin tin using cupcake liners.
In a large bowl, beat softened cream cheese and powdered sugar until smooth.
8 ounces cream cheese, 1/2 cup powdered sugar
Stir in vanilla extract until well combined.
1 teaspoon vanilla extract
In a separate bowl, whip heavy cream using a mixer until stiff peaks form.
1 cup heavy cream
Gently fold whipped cream into the cream cheese mixture until smooth and fluffy.
1 cup heavy cream
Fold in the diced strawberries.
1 cup fresh strawberries
Spoon the cheesecake filling evenly into the prepared muffin liners.
Cover the muffin tin and refrigerate for at least 3-4 hours, or preferably overnight, to allow the bites to set.
Garnish each bite with a fresh strawberry slice before serving.
