✓ Combine graham cracker crumbs and melted butter in a small bowl; stir until the mixture resembles wet sand

✓ Press the crumb mixture firmly into the bottoms of a 12‑cup muffin tin, creating an even layer about 1 cm thick; chill for 5 minutes to set

✓ Melt white chocolate in a microwave‑safe bowl, heating in 20‑second bursts and stirring until smooth; avoid overheating to prevent scorching

✓ Beat cream cheese with powdered sugar and vanilla extract until light and fluffy, about 2 minutes on medium speed

✓ Gradually fold the melted white chocolate into the cream cheese mixture; continue mixing until fully incorporated and the filling is glossy

✓ Gently fold diced strawberries into the filling; the berries should be evenly distributed without turning the mixture pink

✓ Spoon the cheesecake filling into each prepared crust, filling to the top edge; smooth the surface with the back of a spoon

✓ Place the muffin tin in the refrigerator and chill for at least 2 hours, or until the filling firms

✓ After chilling, drizzle remaining melted white chocolate over each bite; allow the drizzle to set for 5 minutes

✓ Optional: garnish each bite with a thin strawberry slice or a small mint leaf for added color

✓ Remove the bites from the muffin tin using a small offset spatula; arrange on a serving platter

✓ Serve chilled; the bites are ready to eat when the filling feels firm to the touch and the chocolate drizzle is set