In a small bowl, mix graham cracker crumbs, melted butter, and sugar until well combined and resembling damp sand. Spoon about 2 tablespoons of the mixture into each serving cup, pressing gently to form a base. Set aside.

In a mixing bowl, beat the ricotta cheese and cream cheese until smooth. Add in your sugar and vanilla extract, mixing until fully incorporated.

In a separate bowl, whip the heavy cream until soft peaks form. Gently fold this whipped cream into the ricotta mixture using a spatula, taking care not to deflate the whipped cream.

Spoon the cheesecake filling into each cup, filling them almost to the top, and smooth the surface. Refrigerate for at least 2 hours to set.

For the topping, combine the sliced strawberries, sugar, and lemon juice in a saucepan. Cook over medium heat until the strawberries soften and release their juices—about 5-7 minutes. If you prefer a thicker topping, stir in cornstarch mixed with a little water and cook until slightly thickened. Allow this mixture to cool.

Spoon the cooled strawberry topping over each cheesecake cup and garnish with additional fresh strawberry slices. Serve chilled.