In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the crumbs are fully coated and resemble wet sand.

Press this mixture firmly into the bottom of a parchment-lined baking dish or mini muffin tin, ensuring an even layer.

In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

Fold in the whipped cream gently, followed by the crushed strawberries.

Spoon the cheesecake mixture over the graham cracker crust you've prepared, smoothing it out with a spatula.

Cover the dish with plastic wrap and refrigerate for at least 2 hours, or until the filling is firm.

Once chilled, cut into bite-sized squares or scoop out of the muffin tin. Drizzle with strawberry sauce before serving.