1. In a medium bowl, combine the graham cracker crumbs, 1/3 cup granulated sugar, and melted butter. Stir well until the crumbs are evenly moistened and resemble wet sand.

2. Divide the graham cracker mixture evenly among 8-10 small dessert cups or jars. Press the mixture firmly into the bottom of each cup using the back of a spoon or your fingers. Place the cups in the refrigerator to chill while you prepare the filling.

3. In a large mixing bowl, beat the softened cream cheese with the powdered sugar and vanilla extract using an electric mixer on medium speed until smooth and creamy, with no lumps.

4. In a separate, clean bowl, whip the cold heavy cream on high speed until stiff peaks form. Be careful not to overbeat, or it will turn grainy.

5. Gently fold the whipped cream into the cream cheese mixture until just combined. Be careful not to overmix, as this will deflate the whipped cream and make the filling less airy.

6. In a small bowl, combine the diced fresh strawberries with 2 tablespoons of granulated sugar. Stir gently and let sit for 5 minutes to allow the berries to release some of their juices and sweeten.

7. Spoon or pipe the cream cheese filling over the chilled graham cracker crusts in each cup. You can use a piping bag for a neater look, or simply a spoon.

8. Spoon the sweetened diced strawberries over the cream cheese filling in each cup. Cover the cups loosely with plastic wrap and refrigerate for at least 2 hours, or until the cheesecake filling is firm.