Step 1

In a medium sized bowl, combine the graham crackers with the melted butter and granulated sugar.

Step 2

Line a muffin pan with cupcake liners.

Step 3

Put about 2 tablespoons of the mixture into each liner.

Step 4

Press firmly and evenly on the the crumbs with the bottom of a juice glass or a tart tamper.

Step 5

Place in the refrigerator to chill while you prepare the cheesecake mixture.

Step 6

Use a hand mixer or stand mixer to combine the cream cheese with the powdered sugar, lemon extract, and vanilla extract.

Step 7

Blend until smooth. Set aside while you prepare the whipped cream.

Step 8

In another mixing bowl, using a whip attachment, whip the heavy whipping cream until it thickens and peaks form.

Step 9

Fold it into the cream cheese mixture gently. This should take approximately 2-3 minutes. Do not rush this step or you will deflate the whipped cream. Fold until you no longer see streaks of the whipped cream and everything is blended together.

Step 10

Add the cheesecake mixture on top of the graham cracker crusts. You can use a cookie scoop or fill a piping bag to pipe the filling on top of the crusts.

Step 11

Cover the muffin pan with plastic wrap and chill for at least 4 hours.

Step 12

When ready to serve, top each cheesecake with sliced strawberries.