In a medium bowl, combine the graham cracker crumbs and granulated sugar. Mix until well combined.

Melt the unsalted butter and pour it into the crumb mixture. Stir until the mixture resembles wet sand.

Spoon the mixture into individual serving cups, pressing it firmly down to create a solid base. Refrigerate while you prepare the filling.

In a large bowl, beat the softened cream cheese until smooth and creamy.

Gradually add the powdered sugar, pure vanilla extract, and fresh lemon juice. Mix until the filling is light and fluffy.

In another bowl, whip the heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well combined.

Spoon the cheesecake filling over the chilled graham cracker bases in each cup, smoothing the tops with a spatula.

Slice the fresh strawberries and arrange them beautifully on top of the cheesecake layer.

For an elegant touch, place a small whole strawberry on each cup if desired. Refrigerate for at least an hour before serving to allow the flavors to meld.