• Preheat the oven to 325℉ and line a muffin pan with parchment paper cupcake liners (or the foil part of the foil lined cupcake liners).

Crust:

• Add graham crackers and mix in melted butter and vanilla extract until completely incorporated.
• Add a heaping tablespoon of graham cracker mixture into each cup. Use the back of the tablespoon to press the cracker mixture all over the bottom and a little up the sides.

Cheesecake Filling:

• Beat cream cheese and sugar for a couple of minutes with an electric mixer on medium speed.
• Add egg and sour cream while still beating.
• Lower the speed and beat in heavy whipping cream, cornstarch, and vanilla extract.
• Scrape sides and bottom of the bowl and beat the mixture for a few more seconds until completely smooth.
• Use an ice cream spoon to scoop even amounts of filling into each cup, filling them 3/4 of the way full.

Baking Mini Cheesecakes:

• Bake the cheesecakes for 18-20 minutes. (The centers will still giggle slightly, so don't think it's undercooked.)
• Take the cheesecakes out of the oven and let them cool to room temperature.
• Cover the pan with food wrap or a fitter lid if available. Refrigerate for 2-4 hours.

Strawberry Topping:

• Wash strawberries, cut off stems, and chop them into small cubes. 
• Preheat a sauce pot over medium heat. Add diced strawberries, water, and lemon juice. Let it cook for a couple of minutes and stir in sugar.
• Cook over medium-low heat for about 10-15 minutes, stirring often. Take off heat and stir in vanilla.