1. Prepare the Graham Cracker Crust: In a medium bowl, combine the graham cracker crumbs and granulated sugar. Pour in the melted butter and mix well with a fork until the crumbs are evenly moistened and resemble wet sand.

2. Form the Crust in Cups: Divide the graham cracker mixture evenly among 8-10 small dessert cups or ramekins. Using the back of a spoon or your fingertips, press the crumbs firmly into the bottom of each cup to create a compact crust. Place these cups in the refrigerator while you prepare the filling.

3. Mix the Cream Cheese Filling: In a large mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s smooth and creamy, about 1-2 minutes. Add the powdered sugar and vanilla extract, then continue beating until thoroughly combined and light and fluffy. Scrape down the sides of the bowl as needed to ensure everything is incorporated.

4. Fold in the Whipped Topping: Gently fold in the thawed whipped topping into the cream cheese mixture using a rubber spatula. Use a light hand and fold until just combined, being careful not to overmix, which can deflate the whipped topping and make the filling less airy. The goal is a light, fluffy, and smooth consistency.

5. Assemble the Cheesecake Cups: Spoon or pipe the cheesecake filling over the chilled graham cracker crusts in each cup. Fill each cup almost to the top, leaving a little space for the strawberry topping.

6. Chill for Setting: Cover the cheesecake cups loosely with plastic wrap and refrigerate for at least 2 hours. This chilling time is essential for the filling to set properly and for the flavors to fully develop.

7. Top and Serve: Just before serving, top each cheesecake cup generously with the sliced fresh strawberries. Serve immediately and enjoy!