Preheat the oven to 325 F and prepare a 12-cup muffin tin by spraying the cups with cooking spray. Set aside.

In a small bowl, mix the graham cracker crumbs, sugar and melted butter. Divide the crumb mixture evenly into the 12 cups and press down with the back of a spoon or the bottom of a small glass.

To make the cheesecake batter, beat the cream cheese, sugar and vanilla for about 3 minutes on medium speed using an electric mixture. Add the eggs, one at a time, mixing on low speed after each addition. Do not over mix.

Pour on top of the graham cracker cups, dividing the batter evenly. Bake for about 25 minutes, until the cake is firm (with a slight jiggle) and golden brown on the edges.

While the cheesecake is baking, make the strawberry sauce. Mash enough strawberries to make about 1/3 of a cup of puree. Heat in a small sauce pan, along with 1/2 cup of water, and bring to a boil. Once the mixture is boiling, turn to low and simmer for about 2 minutes. Remove from the heat, and push the mixture through a strainer and collect about 1/2 a cup of liquid puree. Discard the rest of the strawberry chunks from the mixture. Return the liquid puree to the saucepan, along with the corn starch and sugar, and boil until the mixture thickens. Remove from the stove, wait several minutes until it has cooled.

Pour the strawberry sauce over the mini cheesecakes once they are done in the oven. Top each cheesecake with a strawberry. Let the cheesecakes cool for at least 2 hours in the fridge before serving. Enjoy!