In a medium bowl, combine the graham cracker crumbs, melted unsalted butter, and sugar until fully mixed. Press the mixture into the bottom of a muffin tin or silicone molds, creating even layers. Chill in the fridge.

In a large mixing bowl, beat the softened cream cheese with the powdered sugar, vanilla extract, and eggs until completely smooth. The filling should be creamy without lumps.

Remove the crust from the fridge and spoon the cheesecake filling into each crust. Smooth the tops evenly.

Sprinkle the freeze-dried strawberries and granola over each cheesecake bite for topping.

Cover with plastic wrap and freeze for at least 2 hours to firm up.

Once set, pop the cheesecake bites out of the molds and serve on a platter.