Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar until even. Line a mini muffin tin and press the crust mixture firmly into the bottoms.

If preferred, bake the crust in the oven for about 5–7 minutes, until lightly golden and set. Once ready, let cool.

In a large mixing bowl, beat together the cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing after each addition.

Stir in the vanilla extract and sour cream until just combined. Be careful not to overmix.

Spoon the cheesecake filling into the cooled crusts, filling nearly to the top. Smooth the tops with a spatula.

Wrap the muffin tin with foil, then place it inside a larger roasting pan filled with hot water halfway up the sides and bake at 325°F (160°C) for 20–25 minutes.

Once baked, turn off the oven and crack the door open to cool for about an hour, preventing cracks.

Cover the bites with plastic wrap and chill in the refrigerator for at least 4 hours, or until fully set.

Combine fresh strawberries and sugar in a saucepan over medium heat. Cook for about 5 minutes until softened, then add in lemon juice.

In a small bowl, mix cornstarch with water to create a slurry. Gradually add it to the strawberry mixture while stirring continuously until thickened, about 2-3 minutes.

Remove the cheesecake bites from the fridge, spoon cooled strawberry topping over each bite. Optionally garnish with mint leaves or powdered sugar before serving.