Step 1: Prepare the crust. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and resembles wet sand.
Step 2: Line a 12-cup muffin tin with paper liners. Distribute the graham cracker mixture evenly among the liners, pressing firmly into the bottom to form the crust. Chill in the refrigerator for at least 15 minutes while you prepare the filling.
Step 3: Make the cheesecake filling. In a large mixing bowl, beat softened cream cheese with powdered sugar and vanilla extract until smooth and creamy, about 2-3 minutes.
Step 4: In a separate, chilled bowl, whip the very cold heavy cream using an electric mixer on high speed until stiff peaks form. Be careful not to overbeat.
Step 5: Gently fold the whipped cream into the cream cheese mixture until no streaks remain. Do not overmix.
Step 6: Spoon the cheesecake filling evenly over the chilled crusts in the muffin tin. Smooth the tops with a spoon or offset spatula. Return to the refrigerator to chill for at least 4 hours, or preferably overnight, until firm.
Step 7: Prepare the strawberry crunch topping. In a bowl, combine crushed Golden Oreo cookies, crushed freeze-dried strawberries, melted butter, and red food coloring (if using). Stir until the mixture is evenly coated and crumbly.
Step 8: Once the cheesecake bites are firm, carefully remove them from the muffin tin and peel off the paper liners. Generously sprinkle the strawberry crunch topping over the top of each cheesecake bite.
Step 9: Serve immediately or return to the refrigerator until ready to serve. Enjoy your delicious No-Bake Strawberry Crunch Cheesecake Bites!