Preheat your oven to 325°F (160°C). Line the muffin pan with cupcake liners.

In a mixing bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Stir until the mixture resembles wet sand.

Evenly distribute the crust mixture into the bottom of each cupcake liner, pressing it down firmly with the back of a spoon.

In another mixing bowl, beat the softened cream cheese with an electric mixer until creamy and smooth.

Add the powdered sugar and vanilla extract to the cream cheese, and continue to mix until combined.

Add the eggs one at a time, mixing on low speed until just combined; do not overmix.

Pour the cheesecake batter over the crust in each muffin cup, filling them about three-quarters full.

Bake in the preheated oven for 20-25 minutes or until the centers are set but slightly jiggly.

Remove from the oven and allow the mini cheesecakes to cool to room temperature before transferring to the refrigerator. Chill for at least 2 hours.

While the cheesecakes are chilling, prepare the chocolate-covered strawberries. Melt the chopped chocolate and coconut oil in a double boiler or microwave, stirring until smooth.

Dip each halved strawberry into the melted chocolate, letting the excess drip off, then place them on a small baking sheet lined with parchment paper to set.

Once the cheesecakes are chilled, remove them from the muffin pan, and top each cheesecake with a chocolate-covered strawberry. Optionally, add a dollop of whipped cream for an extra touch.

Serve chilled and enjoy!