Combine Strawberries, tbsp granulated sugar, and lemon juice in a blender and blend until it's a smooth texture. Set Aside.

Mix Gelatin, 1/3 cup sugar in a bowl and add the boiling water. Stir until Gelatin dissolves {~4 minutes}

Beat the whipping cream using an electric mixer until stiff peaks form. Add the cream cheese and beat on medium-high speed until the mixture is smooth

Slowly add the Gelatin mixture to the cream mixture and gently fold to blend. Add the strawberry mixture and continue to fold until it's all smooth. Set aside.

Line a mini cupcake pan with mini liners.

Combine the graham crumbs and sugar in a bowl. Add the melted butter and mix until well combined.

Press graham crust into the liners, about 1/4" thick.

Add the strawberry mixture onto the crust, to the top of the liners.

Refrigerate cheesecake bites for at least 3 hours before serving. Before serving, add a dollop of whipping cream {can or cool whip variety}, and garnish with a slice of fresh strawberry.

Enjoy!