Preheat oven to 325 degrees and line a muffin pan with paper liners.
Combine graham cracker, butter and sugar in a small bowl. Texture should be similar to wet sand.
Divide crust mixture evenly into the bottoms of muffin tins. Bake for 5-6 minutes or until golden brown, allowing to cool completely when finished.
Assemble the cheesecake filling. Beat cream cheese in a stand mixer with the beater attachment
Add in sour cream, sugar, eggs and vanilla. Mix until combined.
Pour cheesecake mixture into cooled muffin tin. It will be about 2 tablespoons of filling each, filling almost completely.
Bake for 20 minutes or until the cheesecakes are set. They will still jiggle a bit. But that is ok; they will cook as they cool.
Allow them to cool in the muffin tin completely. Place in the refrigerator to chill and serve cold with your favorite topping.
For the Homemade Strawberry Sauce: Add strawberries, lemon juice and sugar to a small saucepan. Simmer on low for 15 minutes, mashing up strawberries with the back of a wooden spoon. Remove from heat and allow to cool.
Using a food processor or blender mix until creamy and thick. Place back in the fridge and serve cold.
Find this recipe at https://mymommyworld.com/homemade-cheesecake-cupcakes/