Stir graham cracker crumbs, sugar, and melted butter in a bowl until evenly moistened and golden, forming your crunchy base.

Press mixture firmly into six cups, smoothing the tops evenly. Refrigerate for 10 minutes until the crust is set and crisp.

In a large bowl, whisk softened cream cheese with powdered sugar until the mixture is perfectly smooth and silky, about 1–2 minutes.

In a separate bowl, whip the heavy cream and vanilla extract until stiff, glossy peaks form, about 2–3 minutes for a light, fluffy texture.

Gently fold the whipped cream into the cream cheese mixture until fully combined and airy. Evenly spoon the filling over the chilled crust, smoothing each cup’s surface.

Place all filled cups in the fridge and chill for a minimum of 2 hours (up to overnight).

Combine sliced strawberries in a medium bowl, drizzle with lemon juice and honey, then toss gently until berries are glossy, syrupy, and infused with bright citrus notes, about 1 minute.

Spoon the strawberry topping over each chilled cheesecake cup, letting juices drizzle over edges. Finish with fresh mint leaves or sprinkle reserved crumbs for extra crunch and color.