In a bowl, combine graham cracker crumbs, melted butter, and 1 tablespoon of granulated sugar.

Evenly distribute the crumb mixture into 6 small glass jars and press down firmly to form a base.

In a small saucepan over medium heat, combine 1 cup of the strawberries, the remaining 2 tablespoons of granulated sugar, and 1 teaspoon of lemon juice.

Cook the strawberries for 8 to 10 minutes, stirring occasionally, until the fruit softens and the liquid thickens into a syrup; remove from heat and cool completely.

In a large mixing bowl, beat the softened cream cheese, powdered sugar, vanilla extract, and remaining 1 teaspoon of lemon juice until smooth and aerated.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Pipe or spoon the cheesecake filling into the jars over the graham cracker crust.

Top each jar with the cooled strawberry syrup and the remaining 1 cup of fresh diced strawberries.

Cover and refrigerate for at least 4 hours to allow the filling to set before serving.