Make the Crust: In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Stir until the mixture is well combined and crumbly.
Press into Muffin Tin: Line a 12-cup muffin tin with paper liners. Spoon about 1 tablespoon of the crust mixture into each muffin cup. Press the crumbs down firmly using the back of a spoon or your fingers to form a solid crust.
Prepare the Cheesecake Filling:
Blend the Cream Cheese: In a large bowl, beat the softened cream cheese with an electric mixer until smooth.
Add Powdered Sugar and Vanilla: Gradually add powdered sugar and vanilla extract, and continue mixing until fully combined.
Whip the Heavy Cream: In a separate bowl, whip the heavy cream until stiff peaks form.
Fold in Whipped Cream: Gently fold the whipped cream into the cream cheese mixture until fully incorporated, creating a light and fluffy filling.
Assemble the Cheesecakes:
Fill the Muffin Cups: Spoon the cheesecake filling over the graham cracker crusts, filling each muffin cup to the top. Smooth the tops with a spatula for an even layer.
Chill the Cheesecakes: Refrigerate the mini cheesecakes for at least 2 hours, or until the filling is firm and set.
Make the Chocolate Ganache:
Heat the Cream: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat.
Add the Chocolate: Add the semisweet chocolate chips to the hot cream and stir until smooth and glossy.
Cool Slightly: Let the ganache cool for a few minutes before using it to dip the strawberries.
Top with Strawberries and Chocolate:
Dip the Strawberries: Gently dip each strawberry into the ganache, coating the top half with chocolate. Place the chocolate-covered strawberries on top of the chilled cheesecakes.
Drizzle with Extra Chocolate (Optional): If desired, drizzle some leftover chocolate ganache over the strawberries for an extra touch.