Prepare the Crust: Line a 12-cup standard muffin tin with liners. In a bowl, combine graham crumbs, granulated sugar, and salt. Pour in melted butter and mix until evenly moistened. Divide among liners and press very firmly into the base. Freeze crusts for at least 15 minutes.

Make the Strawberry Reduction: Purée 1.5 cups fresh strawberries in a blender. Place in a saucepan and simmer over low heat for 10-15 minutes, stirring frequently, until reduced to 1/2 cup and thickened. Let cool completely.

Cream Filling Base: Beat softened cream cheese until smooth and fluffy. Add sifted powdered sugar and beat until incorporated. Add vanilla and lemon juice, beating again until smooth. Scrape down sides.

Incorporate Reduction: Add the completely cooled strawberry reduction and beat until uniform and pink.

Whip Filling Cream: In a separate chilled bowl, whip 1/2 cup cold heavy cream to stiff peaks.

Fold to Combine: Gently fold the whipped cream into the strawberry cream cheese mixture until no streaks remain and it is thick and fluffy. Do not overmix.

Fill and Set: Divide filling among chilled crusts, filling to the top and smoothing the surface. Tap the pan lightly to settle. Refrigerate for at least 4 hours (ideally overnight) until completely set.

Prepare Stable Topping: Just before serving, whip 1 cup cold heavy cream until it thickens. Add 3 tablespoons powdered sugar and vanilla. Whip until stiff, stable peaks form. Pipe a generous swirl onto each cold cheesecake cupcake.

Assemble and Decorate: Right before serving, generously crumble the freeze-dried strawberries over the whipped cream swirl. Serve immediately.