In a medium bowl, combine graham cracker crumbs, sugar, and melted butter. Mix until the crumbs are evenly coated. Press the mixture into the bottom of serving bowls to form a crust layer. Set aside.

In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and vanilla extract, mixing until well combined.

In another bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

In a small bowl, toss the sliced strawberries with lemon juice. This will enhance their flavor and prevent browning.

Spoon the cream cheese mixture over the graham cracker crust in each bowl, then layer the strawberries on top.

Chill the cheesecake bowls in the refrigerator for at least 1 hour before serving to allow the flavors to meld.

Before serving, garnish with fresh mint leaves if desired.