Make the crust: In a bowl, mix graham crumbs, melted butter, sugar, and a pinch of salt until it looks like wet sand. Spoon 2–3 tablespoons into each small glass or jar. Press down gently with the back of a spoon. Chill while you make the filling.

Whip the cream: In a cold bowl, beat heavy cream to medium-stiff peaks. Don’t overbeat. Set aside.

Beat the cream cheese: In another bowl, beat cream cheese, powdered sugar, vanilla, lemon zest, and lemon juice until smooth and fluffy, about 2 minutes.

Fold together: Gently fold the whipped cream into the cream cheese mixture in two additions until no streaks remain. Keep it light and airy.

Fill the cups: Pipe or spoon the cheesecake filling over the crusts, leaving space on top for the strawberry layer. Smooth the surface. Cover and chill for at least 2 hours (4+ for best set).

Make the strawberry topping: In a small saucepan, combine diced strawberries, sugar, and lemon juice over medium heat. Cook 3–5 minutes until juicy. For a thicker sauce, stir in the cornstarch slurry and simmer 30 seconds. Cool completely.

Top and serve: Spoon cooled strawberry topping over the chilled cheesecake cups. Garnish with fresh slices and mint if you like. Serve cold.