Preheat oven to 350º.

Combine crushed graham crackers and butter in a small bowl or Ziploc bag. Spread on baking sheet. Toast in the oven 3–5 minutes until crumbs start to brown. Cool to room temperature.

In a small bowl, combine sliced strawberries and ¼ cup sugar. Set aside for at least 30 minutes until the strawberries release their juice.

Process the cream cheese, ¼ cup sugar, cream and vanilla in a blender until smooth. Add ½ cup of the strawberries with juice, and pulse to incorporate in to cheesecake mixture.

Divide the graham cracker crumbs into four serving dishes, reserving 1 tablespoon for garnish. Divide strawberry cheesecake mixture evenly between the dishes. Top with remaining strawberries and juice. Refrigerate for 1 hour or until firm.

Serve garnished with whipped cream, graham cracker crumbs and a strawberry.