Prepare the graham cracker crumble
Put cracker crumbs in a bowl and pour melted butter on top. Add 1 teaspoon sugar and stir mixture until crumbs are moist.
Spread mixture into a baking dish (such as a 9" x 9" dish) and bake at 350 F for about 12 minutes.
Remove from oven and allow to cool.
Make strawberry puree:
In a food processor or blender, chop/blend fresh or frozen (and slightly thawed) strawberries. Process until the berries are chopped, juicy, and no piece is larger than a pea.
Make whipped cream:
In the bowl of an electric mixer (or with a hand mixer), whip heavy cream until it begins to thicken. Add powdered sugar and continue to whip until thick and holds stiff peaks. Move whipped cream to a separate bowl (if using bowl of electric mixer).
Make cheesecake mixture:
In the bowl of an electric mixer (or with a hand mixer), beat cream cheese until smooth. Add powdered sugar and continue to beat. Add vanilla, then add strawberry puree, a little at a time. Continue mixing and beat until fully incorporated.
Fold cheesecake mixture into the whipped cream and stir gently until fully combined. Taste to check for sweetness. If needed, add an additional tablespoon or so of powdered sugar, and fold in gently.
Add 1-2 tablespoons of graham cracker crumble into the bottom of 6 serving dishes.
Spoon or pipe (with a large piping bag, or large ziplock bag with a corner cut off) strawberry cheesecake mixture into dishes.
Top with fresh strawberries if desired.
Chill in refrigerator for 15 minutes, or until ready to serve
Best when eaten the day it was made.
Banana and Yogurt Crepes