In a mixing bowl, combine graham cracker crumbs and melted butter until the crumbs are fully coated and have a sandy texture. Spoon the mixture evenly into dessert cups or a lined muffin tray, pressing down firmly to form a compact crust. This should take about 5-7 minutes.

In a separate mixing bowl, beat the softened cream cheese with an electric mixer on medium speed until it’s perfectly smooth and fluffy—about 2-3 minutes. Gradually add in the powdered sugar and vanilla extract, mixing until well combined. Then, pour in the cold heavy cream, beating on high until the filling becomes light and fluffy, taking another 3-4 minutes.

Carefully spoon the luscious cheesecake filling over the prepared crust in each dessert cup, smoothing the tops with a spatula for an even presentation. Allow the filling to settle slightly, ensuring it meets the edges of the crust.

In a small bowl, combine the chopped fresh strawberries with the strawberry jam, gently stirring to coat the berries evenly. This mixture not only boosts the flavor but also adds a beautiful gloss.

Cover the dessert cups with plastic wrap or sealed lids, then place them in the refrigerator to chill for about 3-4 hours, or until fully set.