Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper or foil liners for easy removal.

In a medium bowl, combine graham cracker crumbs, ¼ cup granulated sugar, and optional ground cinnamon. Pour in the melted unsalted butter and mix thoroughly until all crumbs are moistened and resemble wet sand.

Evenly distribute the crumb mixture (about 1 to 1.5 tablespoons per cup) among the 12 lined muffin cups. Press firmly into the bottom of each liner using the back of a spoon. Bake for 7-8 minutes. Remove from the oven and let cool completely on a wire rack.

Ensure the cream cheese is very soft at room temperature. In a large mixing bowl, beat the softened cream cheese with an electric mixer on low to medium speed for 2-3 minutes until smooth and fluffy.

Gradually add ½ cup granulated sugar to the cream cheese, mixing on low speed until just combined. Stir in heavy cream, 1 teaspoon vanilla extract, 2 tablespoons lemon juice, and a pinch of salt. Mix until smooth.

Once the crusts are cool, divide the cheesecake filling evenly among the 12 muffin cups, filling each about ¾ of the way. Smooth the tops with the back of a spoon.

Place the muffin tin in the refrigerator and chill for at least 4 hours or overnight until the filling is set and firm.

In a small bowl, combine the diced strawberries, 2 tablespoons granulated sugar, 1 tablespoon lemon juice, and optional vanilla. Toss gently to coat.

Allow the strawberry mixture to sit at room temperature for 15-20 minutes. This helps meld the flavors and release juices. If not using immediately, store in the refrigerator.

Carefully remove the cheesecake cups from the muffin tin. Spoon the fresh strawberry topping over each cup. Garnish with mint sprigs or whipped cream if desired. Serve and enjoy!