In a medium bowl, mix together the graham cracker crumbs and the melted butter. Stir it well until all the crumbs are moistened.

Take a standard 12-cup muffin tin. Spoon about 2 tablespoons of the graham cracker mixture into each muffin cup. Use your fingers or the back of a spoon to press the crumbs firmly into the bottom of each cup to create a nice, even crust.

In a large bowl, beat the softened cream cheese with an electric mixer until it's smooth and creamy. Gradually pour in the sweetened condensed milk while mixing on low speed until it's all combined. Then, add the lemon juice and vanilla extract. Mix everything together until the filling is smooth and well combined.

Spoon the cheesecake filling evenly into each muffin cup, on top of the graham cracker crusts. Fill them almost to the top, leaving a little space for the strawberry topping.

Carefully place the muffin tin in the refrigerator. Let the cheesecakes chill for at least 4 hours, or preferably overnight.

Once the cheesecakes are fully chilled and set, it's time to add the fresh strawberry topping. Take the muffin tin out of the refrigerator. Arrange the sliced strawberries on top of each mini cheesecake.