Step 1: Preheat oven to 325°F (160°C). Line a mini muffin pan with cupcake liners.
Step 2: Combine graham cracker crumbs, 2 tablespoons melted butter, and 1 tablespoon sugar in a bowl. Press a small amount firmly into the bottom of each liner to form the crust. Bake for 5–7 minutes, then let cool completely.
Step 3: In a large bowl, beat the softened cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing until just combined. Gently fold in the heavy whipping cream until the mixture is creamy and fluffy.
Step 4: Spoon a layer of cheesecake filling over the cooled crusts in each liner. Add a small dollop (about ½ teaspoon) of strawberry preserves or filling in the center of each. Carefully cover the strawberry layer with more cheesecake filling to encase it.
Step 5: For the strawberry crunch topping, combine the crushed Golden Oreos, the remaining 2 tablespoons melted butter, and strawberry Jell-O powder in a separate bowl. Mix well until crumbs are evenly coated. Sprinkle this mixture generously over the top of each cheesecake.
Step 6: Bake for 15–18 minutes, or until the edges are set and the centers have a slight jiggle. Remove from oven and let cool completely on a wire rack. Once cooled, chill the mini cheesecakes in the refrigerator for at least 2 hours (or preferably overnight) to allow them to set fully.
Step 7: Prepare the strawberry glaze just before serving. In a small microwave-safe bowl, heat ¼ cup strawberry preserves with 1 tablespoon water for 15-30 seconds, stirring until smooth and pourable. Drizzle the warm glaze over the chilled mini cheesecakes.
Step 8: Carefully remove the cheesecakes from the muffin pan by lifting the cupcake liners. Serve immediately and enjoy!