Preheat your oven to 325°F (160°C). Line a standard 24-cup mini muffin tin with mini paper liners. If you don't have a mini muffin tin, you can use a regular 12-cup muffin tin, but the yield and baking time will vary.

In a medium bowl, combine the graham cracker crumbs and 1/4 cup granulated sugar. Pour in the melted butter and mix well until the crumbs are evenly moistened and resemble wet sand.

Divide the crumb mixture evenly among the lined muffin cups, about 1 tablespoon per cup. Press the crumbs firmly into the bottom of each liner using the back of a spoon or your fingers.

Bake the crusts for 5 minutes. Remove from the oven and let cool slightly while you prepare the filling.

In a small saucepan, combine the hulled and quartered strawberries, 2 tablespoons granulated sugar, and lemon juice. Bring to a simmer over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes.

Using a fork or potato masher, gently mash some of the strawberries to create a chunky sauce. You can also use an immersion blender for a smoother sauce. Set aside to cool slightly.

In a large mixing bowl, using a hand mixer on medium speed, beat the softened cream cheese until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl.

Add 1/2 cup granulated sugar and vanilla extract. Beat until just combined, being careful not to overmix, as this can incorporate too much air.

Beat in the large egg until just incorporated. Finally, add the sour cream and mix on low speed until smooth. Do not overmix after adding the egg and sour cream.

Divide the cheesecake filling evenly over the baked crusts in the muffin tin, filling each liner almost to the top.

Dollop small spoonfuls of the strawberry swirl mixture over the top of each cheesecake bite. Using a toothpick or a small knife, gently swirl the strawberry mixture into the cheesecake filling to create a pretty marbled effect.

Bake for 18-22 minutes, or until the edges are set and the centers are just slightly jiggly. Do not overbake. The cheesecake will continue to set as it cools.

Remove the muffin tin from the oven and let the cheesecake bites cool completely in the tin on a wire rack. Once cooled, transfer the muffin tin to the refrigerator and chill for at least 2-3 hours, or preferably 4 hours to overnight, before serving.