Strawberry Crunch Cheesecake Cups

1 cup crushed graham crackers
1/2 cup chopped freeze-dried strawberries
1/4 cup melted butter
12 oz cream cheese, softened
1 cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream
1 cup fresh strawberries, diced

1. In a medium bowl, mix the crushed graham crackers, chopped freeze-dried strawberries, and melted butter until well combined. Press the mixture into the bottom of each cup, forming a base.

2. In a large mixing bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

3. In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

4. Fold in the diced fresh strawberries into the cheesecake mixture.

5. Spoon the cheesecake mixture over the graham cracker base in each cup, smoothing the tops with a spatula.

6. Refrigerate the cups for at least 2 hours, or until set.

7. Before serving, garnish with additional crushed graham crackers and freeze-dried strawberries for an extra crunch.