Preparation Steps

• Preheat your oven to 325°F (160°C). Line a 12-cup muffin tin with paper cupcake liners or reusable silicone molds.
• In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until the texture resembles wet sand.
• Spoon about 1 tablespoon of the mixture into each cupcake liner. Press it down firmly to create an even base. Bake for 5 minutes and set aside to cool slightly.
• In a large bowl, beat the cream cheese with an electric mixer on medium speed until smooth and creamy for about 2–3 minutes. Add the sugar and vanilla extract, then the eggs one at a time, and finally blend in the sour cream.
• Divide the cheesecake batter among the prepared muffin cups, filling each about ¾ full. Bake at 325°F (160°C) for 18–20 minutes, until centers are set. Cool in the oven for 10 minutes and then refrigerate for at least 2 hours.
• Wash and hull the strawberries, trimming the tops to sit flat. Once chilled, remove cheesecakes from liners. Top each with whipped cream, a strawberry hat, and a mini chocolate chip or candy pearl for the nose.
• Dust with powdered sugar for a snowy effect and arrange on a festive platter.