Combine graham cracker crumbs and melted butter in a small bowl until evenly moistened.

Distribute the crumb mixture among 6 dessert cups and press firmly into the bottom of each.

Beat the cream cheese, powdered sugar, and vanilla extract in a medium bowl until completely smooth.

Whip heavy cream in a separate bowl until stiff peaks form, then fold gently into the cream cheese mixture.

Spoon or pipe the cheesecake filling into the cups on top of the crust.

Toss diced strawberries with granulated sugar and lemon juice in a small bowl; let sit for 10 minutes.

Top the cheesecake layers with the macerated strawberries.

Refrigerate for at least 2 hours to set the filling before serving.