Steps
1. Preheat the oven to 325°F (160°C) and line a mini muffin tin with paper liners.
2. In a bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add the egg and mix until combined.
3. Place a teaspoon of graham cracker crumbs into each muffin cup, then top with the cream cheese mixture.
4. Bake for 12-15 minutes until set. Let cool.
5. In a saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries break down and the mixture thickens.
6. Top each mini cheesecake with a spoonful of the strawberry compote.
7. Chill in the fridge for at least 1 hour before serving.