Prepare the Crust

1. In a mixing bowl, combine 3/4 cup graham cracker crumbs and 2 tbsp melted butter. Stir until the crumbs are evenly coated and the mixture resembles damp sand — it should hold together when pressed between your fingers. If the mixture feels dry and crumbly and won't hold its shape, add another 1/2 tbsp melted butter and stir again.
2. Spread approximately 1½ tablespoons of the graham cracker mixture into the bottom of each 3 oz Slanted Dessert Cup. Gently press the crumbs down with the back of a spoon to create an even, level crust layer.

Prepare the Cheesecake Filling

3. In a mixing bowl, combine 8 oz softened cream cheese, 1/3 cup powdered sugar, and 1/2 tsp vanilla extract. Using an electric mixer (a hand mixer works great here), beat on medium speed for about 1–2 minutes, stopping once to scrape down the sides of the bowl with a spatula, until the mixture is completely smooth with no visible lumps or streaks.
4. In a separate mixing bowl (medium-sized, to avoid splatter), pour 1/2 cup chilled heavy whipping cream. Using the electric mixer, whip the cream on medium-high speed for about 2–3 minutes. Watch closely as you approach the 2-minute mark: stop as soon as soft peaks form, meaning the cream holds its shape briefly when the beaters are lifted but still looks smooth and soft. If the cream starts to look grainy, clumpy, or separated, you've whipped it too long and will need to start over with fresh cream.
5. Add about 3 tablespoons of the whipped cream (roughly one-third) to the cream cheese mixture. Using a silicone spatula, gently fold it in by cutting down through the center of the mixture, scooping from the bottom, and lifting the mixture up and over the top. Rotate the bowl and repeat until incorporated. Add the remaining whipped cream in two more additions of about 3 tablespoons each, repeating the same folding motion after each addition until the mixture is smooth, light, and fully combined. Avoid vigorous stirring to prevent the whipped cream from losing its volume.
6. Work promptly once folding is complete — the filling is at its lightest right away and will start to soften if it sits too long at room temperature. Transfer the cheesecake filling to a piping bag fitted with a large round tip (or simply snip about 1/2 inch off the corner of a zip-top bag if you don't have piping equipment), or use a spoon, and evenly divide it over the graham cracker crust in the 3 oz Slanted Dessert Cups.

Prepare the Strawberry Topping

7. In a mixing bowl, combine 1 cup strawberries diced into roughly 1/4-inch pieces, 2 tbsp granulated sugar, and 1 tsp lemon juice. Stir gently until the strawberries are evenly coated with the sugar and lemon juice.
8. Let the strawberry mixture sit at room temperature for 15 minutes. This allows the strawberries to release their natural juices and develop a sweeter, more flavorful topping.

Assemble and Chill

9. Spoon the prepared strawberry mixture evenly over the cheesecake layer in each cup, making sure the strawberries and their juices are distributed evenly.
10. Cover the cups and refrigerate for at least 2 hours, or until the cheesecake filling is firm.
11. Just before serving, garnish each cup with one small fresh strawberry (halved or fanned), 2–3 blueberries, and one small mint leaf. Serve chilled directly in the 3 oz Slanted Dessert Cups.