Line a mini muffin tin with paper liners and set aside. Combine your melted butter, graham cracker crumbs, and granulated sugar in a bowl, stirring until everything looks like wet sand. Press about 1 tablespoon of the mixture into the bottom of each liner, creating an even crust layer.

Pop the crust-lined tin into the freezer for 15 minutes while you prep the filling. This keeps the crusts from crumbling when you add the cheesecake layer on top.

Beat the softened cream cheese and powdered sugar together for about 2 minutes until it's completely smooth and fluffy. Pour in your vanilla powder and mix gently until combined, then set this bowl aside for a moment.

In a separate bowl, whip your heavy cream on medium-high speed until stiff peaks form — you want it thick enough to hold its shape. Fold the whipped cream into the cream cheese mixture in two additions, being careful not to deflate all those air bubbles.

In another small bowl, toss your diced strawberries with lemon juice, honey, and cornstarch. Let this sit for 2 minutes so the cornstarch can absorb some of the berry juices — this prevents your frozen strawberry cheesecake bites from getting watery.

Remove the crust from the freezer and divide the cream cheese mixture evenly among the liners, filling each about three-quarters full. Top each one with a teaspoon of the strawberry mixture, then cover with just a tiny bit more cream cheese mixture to seal in those berries.

Freeze for at least 4 hours until completely solid. Meanwhile, melt your chocolate with the vegetable oil in a microwave-safe bowl in 30-second intervals, stirring between each one. Once the bites are frozen solid, drizzle the chocolate over the top of each one and freeze again until the chocolate's set.