Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, melted butter and sugar together.
Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon) Bake for 5 minutes. Remove from oven to cool.
Prepare easy Strawberry Sauce. In a medium saucepan, combine sliced strawberries, 1/3 cup sugar and 1 Tbsp fresh lemon juice.
Place over medium heat and bring the mixture to a boil, stirring occasionally. The strawberries will release juice without any mashing required. Reduce heat and simmer 20-23 minutes or until sauce is thickened, stirring occasionally.
Remove from heat and cool to room temperature. Keep in mind sauce will thicken up slightly as it cools and even more after refrigeration.
In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream. Stir in lemon juice, lemon zest, and vanilla until blended.
Once well combined, pour on top of your mini graham cracker crusts. Bake at 350 F for 15-20 minutes, until the center is still a bit wobbly. Once it's done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.
Carefully remove cheesecakes from pan, removing pan disc from the bottom of each crust. Spoon a 1-2 tsp strawberry sauce curd to each cheesecake. Serve and enjoy!