1. In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Press mixture evenly into the bottoms of 12 muffin cups lined with paper liners. Set aside.

2. In a large bowl, beat the softened cream cheese until smooth. Add powdered sugar and vanilla extract, and beat until combined.

3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture.

4. Add strawberry puree and lemon juice to the mixture, and fold until well combined.

5. Spoon or pipe the cheesecake filling over the prepared crusts in the muffin cups.

6. Freeze for at least 5 hours or until firm.

7. Before serving, remove from the freezer and let sit for a few minutes. Garnish with fresh strawberries, if desired.