Prepare the crust by combining crushed graham crackers and melted unsalted butter. Press firmly into the bottom of a greased mini cheesecake pan and chill in the refrigerator for 15 minutes.

Make the cheesecake filling by beating room temperature cream cheese and granulated sugar until smooth. Add lemon zest and lemon juice, and mix until fully combined.

In a separate bowl, whip the heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture.

Fill each chilled crust with the cheesecake filling and smooth the surface. Tap the pan lightly to remove any air bubbles.

Cover and chill the cheesecakes for at least 4 hours, ideally overnight.

Prepare the strawberry topping by blending strawberries with sugar and a bit of lemon juice until smooth.

Once set, remove the mini cheesecakes from the pan and top with the strawberry topping right before serving.