Preheat your oven to 325°F (163°C) and line a muffin tin with cupcake liners.

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

Press about 1 tablespoon of the graham cracker mixture into the bottom of each cupcake liner to form a crust. Bake for 5 minutes, then remove from the oven and let cool.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth.

Gradually add powdered sugar and vanilla extract, mixing until well combined.

Add the eggs one at a time, mixing on low speed until just incorporated.

Gently fold in the diced strawberries, sour cream, and lemon juice until evenly distributed.

Pour the cheesecake batter over the cooled crusts in the cupcake liners, filling each about 3/4 full.

Bake for 18-20 minutes, or until the centers are set but still slightly jiggly.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

Once cooled, refrigerate the cupcakes for at least 2 hours before serving.

Top each cupcake with whipped cream and a fresh strawberry before serving.