Line a standard 12-cup muffin tin with paper liners for easy removal and presentation.

In a medium bowl, combine graham cracker crumbs with melted butter and a pinch of salt. Mix until the texture resembles wet sand.

Divide the crumb mixture evenly among all 12 muffin cups, pressing gently to form an even layer at the bottom. Refrigerate while preparing the filling.

In a large mixing bowl, beat softened cream cheese on medium speed for 2–3 minutes until smooth and creamy, scraping down the sides as needed.

Gradually add powdered sugar to the cream cheese, beating until fully combined and fluffy, about 2 minutes.

Add vanilla extract and mix until incorporated.

In a separate bowl, whip the heavy cream to stiff peaks using an electric mixer.

Gently fold the whipped cream into the cream cheese mixture in two additions, being careful not to deflate the cream.

Fold the diced strawberries into the cheesecake mixture until evenly distributed.

Spoon the strawberry cheesecake filling evenly into each muffin cup, filling to about three-quarters full.

In a small bowl, toss the granola or cereal crunch topping with honey to lightly coat and bind it together.

Sprinkle approximately 1 tablespoon of the crunch mixture onto each bite, pressing gently so it adheres to the filling.

Refrigerate for at least 2 hours, or until the filling is completely set and firm to the touch.

Carefully remove from the muffin tin by gently pressing up from the bottom, or simply serve directly in the liners.