Puree strawberries: Place hulled strawberries in a blender with one tablespoon sugar; blend until silky-smooth and vibrant red, about thirty seconds for optimal consistency.

Bloom gelatin: Sprinkle gelatin over two tablespoons cold water; let bloom two minutes, then microwave gently for ten seconds until translucent and smooth.

Whip cream: Combine chilled heavy cream and powdered sugar in a cold bowl; beat with electric mixer on medium-high until soft peaks form, about three minutes.

Blend cream cheese: Beat room temperature cream cheese in a separate bowl until smooth and fluffy, about one minute, scraping sides to ensure a lump-free base.

Fold mixture: Gently fold the strawberry puree and dissolved gelatin into the cream cheese, stirring until streaks disappear; then gently fold in whipped cream for an airy mousse.

Spoon mousse: Spoon or pipe the mousse evenly into six small cups, smoothing tops with an offset spatula for a clean, elegant finish.

Chill cups: Refrigerate the assembled cups for at least two hours, or until set and firm to the touch.

Garnish and serve: Just before serving, top each cup with fresh strawberry slices and mint leaves; dust lightly with powdered sugar for a pretty flourish.