Combine graham cracker crumbs, sugar, and melted butter in a bowl, stirring until the mixture is evenly moistened and golden brown, about 30 seconds.

Press the crumb mixture firmly into the bottom of six dessert cups, creating a compact crust, then chill in the fridge for 10 minutes to set before adding the filling.

Beat softened cream cheese and powdered sugar together in a bowl until smooth and lump-free, about 1 minute on medium speed.

Whip heavy cream and vanilla extract in a chilled bowl until soft peaks form, then gently fold into the cream cheese mixture for a light, airy texture.

Spoon the cheesecake filling evenly over each chilled crust, smoothing with a small spatula, then refrigerate the cups for 30 minutes to allow the filling to set.

Toss sliced strawberries with lemon juice and honey in a bowl, gently mixing until the berries release their juices and gleam with a glossy finish.

Layer the berry topping over the set cheesecake cups just before serving.