In a medium bowl, mix together the graham cracker crumbs and sugar. Pour in the melted butter and stir until combined.

Line a 12-cup muffin tin with paper liners. Press 2 tablespoons of graham cracker mixture into each liner.

In a small saucepan, combine strawberries, 2 tablespoons sugar, and lemon juice. Cook over medium heat for 5-7 minutes until strawberries soften. Mash lightly and cool.

In a large bowl, beat softened cream cheese and ¾ cup sugar until smooth. Beat in eggs one at a time. Stir in sour cream and vanilla extract.

Spoon cheesecake filling over crusts. Drop a teaspoon of strawberry mixture on top of each.

Use a toothpick to swirl strawberry mixture into filling.

Bake at 325°F (160°C) for 20-25 minutes, until edges are set and center is slightly jiggly.

Turn off oven, leave door ajar, and cool cheesecakes in oven for 30 minutes.

Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.

Lift cheesecakes from liners and serve.