Preheat your oven to 350°F. Line a baking sheet with parchment, set aside.

In a bowl, mix graham cracker crumbs, melted butter, and sugar until the texture resembles damp sand.

Divide the mixture evenly among six dessert cups, pressing firmly into a 1/4” thick layer. Bake for 8-10 minutes until golden brown. Allow crusts to cool.

In a bowl, beat softened cream cheese with an electric mixer until smooth and fluffy, about 2 minutes.

Blend in powdered sugar and vanilla extract until fully incorporated and creamy.

In a separate bowl, whip heavy cream to soft peaks in about 2-3 minutes, then gently fold into the cream cheese mixture.

Spoon or pipe the cheesecake filling over each cooled crust, smoothing the tops with a spatula.

Toss sliced strawberries with lemon juice and honey. Let macerate for 5 minutes.

Spoon strawberry mixture over each filled cup, allowing some juice to drizzle over the filling.

Refrigerate the dessert cups for at least 1 hour to set the cheesecake.