Preheat the oven to 350 degrees. Line a standard muffin tin with paper liners, set aside.

In a medium bowl, combine the crushed graham cracker crumbs and melted butter. Stir to combine until it looks like wet sand.

Measure about a tablespoon’s worth of graham cracker mix to each cupcake liner. Press down to compact into the bottom of the tin. Set aside.

In the bowl of a stand mixer, combine the cream cheese and eggs. Mix for approximately 5 minutes, scraping down the sides often, until the mixture is smooth.

Add in the sweetened condensed milk and combine well.

Divide the cheesecake filling between each of the cupcake liners. Fill until about ¾ full.

Bake in the preheated oven for 13-15 minutes or until the edges are set with a slight jiggle in the center. Don’t worry if the top cracks, we’ll be covering the top later anyway.

Allow the cheesecakes to cool to room temp for about an hour and then chill for at least four hours.

For the glaze - in a small saucepan, combine the diced strawberries and sugar. Heat over low and cook for about 10 minutes, until the juices release and the mixture begins to thicken. Stir frequently. Allow to cool before assembly.

For the strawberry crunch - in a small bowl, combine the crushed golden Oreo crumbs, strawberry jello mix and butter. Mix to combine until it resembles wet sand. Set aside until ready to assemble.

For the whipped cream - in the bowl of a stand mixer, combine the heavy cream, vanilla and sugar. Mix on low to combine for about 2-3 minutes and then bump up the speed to medium and mix until stiff peaks form.

Transfer the whipped cream to a piping bag fitted with a large star tip.

To assemble - pour a small spoonful of strawberry glaze on top of each cheesecake. Pipe a small dollop of whipped cream. Place a sliced strawberry and press into the whipped cream to stick. Liberally sprinkle with the strawberry crunch.