Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
In a medium bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.
Press the graham cracker mixture firmly into the bottom of each cupcake liner to form an even layer.
In another bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
Add in powdered sugar, vanilla extract, and lemon juice, mixing until fully incorporated.
Beat in eggs, one at a time, until mixture is smooth and creamy.
Spoon the cream cheese mixture evenly over the crusts in the cupcake liners, filling each about ¾ full.
Bake for 20-25 minutes, until the edges are set but the centers are slightly jiggly.
Remove from oven and allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Top each cupcake with fresh strawberries before serving.
