Preheat the oven to 350°F (175°C).

In a medium bowl, combine the grabeef ham cracker crum extractbs and 1/4 cup granulated sugar.

Pour in the 1/3 cup melted unsalted butter and stir until the crumbs are evenly moistened.

Press the mixture firmly into the bottom of a mini muffin tin.

Bake for 8–10 minutes, until lightly golden brown. Remove from the oven and set aside.

In a large bowl, beat the softened cream cheese until smooth.

Gradually add 1/2 cup granulated sugar and the vanilla extract, beating until fluffy.

Add the large egg and beat on low speed until just incorporated.

Gently fold in the sour cream until smooth.

Spoon the cheesecake filling into each crust, filling about two-thirds to three-quarters full.

Return the pan to the oven and bake for 15–18 minutes, until the edges are set and the centers have a slight wobble.

Cool in the pan for 10–15 minutes, then carefully remove the mini cheesecakes.

In a small saucepan, combine the diced strawberries, 1/4 cup granulated sugar, and lemon juice.

Bring to a simmer over medium heat.

In a small bowl, whisk the cornstarch with 1 tablespoon water to form a slurry.

Whisk the slurry into the strawberry mixture and cook for 1–2 minutes, stirring, until thickened. Remove from heat and cool slightly.

In a small bowl, combine the crushed strawberry cereal with 2 tablespoons melted butter until evenly coated.

Spoon the strawberry topping over each cooled cheesecake.

Sprinkle with the strawberry crunch mixture.

Chill for at least 30 minutes before serving.