Start by lining a 24-cup mini muffin tin with paper liners and setting it aside while you get everything else ready.

In a medium mixing bowl, stir together the graham cracker crumbs, granulated sugar, ground cinnamon, and melted butter until the mixture looks like wet sand and holds its shape when you press it between your fingers.

Spoon about one tablespoon of the graham cracker mixture into each lined muffin cup and press it down firmly using the back of a small spoon or the bottom of a shot glass — you want a solid, compact base so it holds together when you pop them out.

Place the tray in the refrigerator while you prepare the filling so the crust can start to firm up.

In a large mixing bowl, beat the softened cream cheese with an electric hand mixer on medium speed for about 2 minutes until it's smooth and completely free of lumps — this step matters because lumpy cream cheese will ruin the texture of your filling, so don't rush it.

Add the powdered sugar, vanilla extract, lemon juice, and lemon zest to the cream cheese and beat again on medium until everything is fully combined and silky smooth, about 1 minute.

In a separate clean bowl, pour in the cold heavy whipping cream and beat with the hand mixer on high speed until stiff peaks form, which should take about 3 to 4 minutes — you'll know it's ready when you lift the beaters and the cream holds its shape without drooping.

Using a rubber spatula, gently fold the whipped cream into the cream cheese mixture in two additions, working slowly and carefully to keep all that lovely airiness you just created.

Transfer the cheesecake filling into a piping bag or a zip-top bag with one corner snipped off, then pipe the filling evenly over each chilled crust base, filling each cup nearly to the top.

Smooth the tops lightly with the back of a small spoon if needed, then place the tray back in the refrigerator for at least 1 hour to allow the bites to set properly.

While the bites are chilling, make your strawberry topping by combining the diced strawberries with the granulated sugar and lemon juice in a small bowl, stirring gently to coat — let this mixture sit at room temperature for about 15 to 20 minutes so the strawberries release their natural juices and create a lightly syrupy coating.

Once the cheesecake bites have chilled and firmed up, spoon a small amount of the strawberry topping onto each bite just before serving, and enjoy!