Preheat the oven to 350°F. Line a mini muffin pan with mini cupcake liners.
In a mixing bowl, combine graham cracker crumbs and butter until fully combined (should look like wet sand.)
Scoop about 1 Tablespoon of graham cracker crumb mixture into each muffin tin. Using your fingertips, press the mixture into an even layer until it’s evenly packed.
Bake the crust for 5 minutes. Allow it to cool while you prepare the cheesecake batter.
Reduce the oven to 325°F.
In a large mixing bowl, combine cream cheese and sugar until well incorporated using a hand mixer on low speed.
Add in eggs, sour cream, and vanilla extract.
Beat for about 1 minute until smooth.
Scoop a generous teaspoon of the cream cheese filling into each cupcake liner until it lines right at the top of the cupcake liner.
Bake in the oven for 15-17 minutes. Let cool. Proceed with making the rest of the cheesecakes since you'll have to make these in batches unless you have several mini muffin tins.
Meanwhile, in a medium mixing bowl, beat together heavy whipping cream and powdered sugar with a handheld mixer. Beat until it forms stiff peaks. Transfer the whipping cream into a piping bag.
Pipe the cream onto the middle of the cheesecake cups.
Place strawberry (flat end side where you cut the top off) on top of the whipping cream and gently push it down.
Top off the tip of the strawberry with whipping cream. Refrigerate until ready to serve.
Notes
Make sure that your cream cheese is at room temperature.
These can be frozen, see above on how to do that.
Vanilla wafers can be used in place of the graham cracker crust.
Mix on low, this helps not incorporate air which helps to prevent cracking.
Cheesecakes can be made ahead of time and placed in the refrigerator. When ready to serve, prepare the strawberries, make the whipped cream then proceed to top each cheesecake with whipped cream and strawberries to make Santa hats.