In a bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix well until the mixture resembles wet sand.

Press this crumb mixture firmly into the bottom of mini muffin tin cups or silicone molds, forming a firm crust.

In a mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until the mixture is completely smooth and creamy.

In another bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture.

Spoon the cheesecake mixture over the prepared crusts in your muffin tin, smoothing the top with a spatula.

In another bowl, combine the crushed freeze-dried strawberries with the crushed Oreo cookies and melted butter. Mix until everything is evenly coated.

Generously sprinkle the strawberry crunch topping over each cheesecake bit.

Refrigerate the cheesecake bits for at least 4 hours, or preferably overnight, to set the mixture.

Once chilled and set, gently pop the cheesecake bits out of the molds and serve cold.