Preheat oven to 325°F (160°C). Line a muffin tin with 12 paper liners.,Mix graham cracker crumbs, sugar, and melted butter. Press about 1–1½ tbsp into each liner to form the crust.,Bake crusts for 5 minutes. Remove and let cool slightly.,In a large bowl, beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Mix until just combined—don’t overmix.,Spoon the batter into the liners, filling nearly to the top.,Bake for 16–20 minutes, until the centers are just set and slightly jiggly.,Cool in pan for 15 minutes, then transfer to a rack to cool completely. Refrigerate for at least 2 hours.,Top each cheesecake with sliced strawberries. Optionally, brush with warmed strawberry jam for a glossy finish.,Serve chilled.