In a mixing bowl, combine graham cracker crumbs, melted unsalted butter, and granulated sugar. Mix until well combined. Firmly press this mixture into the bottom of 12 lined muffin cups. Refrigerate for 15 minutes to allow the crust to set.

In another bowl, mix chopped fresh strawberries, strawberry preserves, and lemon juice until evenly blended. Set aside.

Beat softened cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth. In a separate bowl, whip cold heavy whipping cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until just combined.

Spoon the cheesecake filling over each crust, filling them halfway. Add the prepared strawberry filling into the center of each cheesecake, then cover with more cheesecake mixture.

Place the assembled mini cheesecakes in the refrigerator and chill for at least 4 hours or until they are firm to the touch.

In a small bowl, mix crushed Golden Oreo cookies, crushed freeze-dried strawberries, and melted butter until crumbly.

Carefully remove the chilled cheesecakes from their molds. Top each one with strawberry sauce and halved fresh strawberries. Sprinkle the strawberry crunch topping over each cheesecake.

Keep the cheesecakes refrigerated until you’re ready to indulge. Serve chilled.