Prepare the Crust: In a bowl, mix vanilla wafer crumbs, melted butter, and granulated sugar until resembles wet sand. Press a heaping teaspoon of mixture into the bottoms of mini muffin liners (or silicone baking cups) and pack down firmly. Chill while you prep filling.

Mix the Filling: Beat softened cream cheese, powdered sugar, and vanilla in a bowl until smooth. In a separate bowl, whip cream to stiff peaks. Fold the whipped cream gently into the cream cheese mixture until fully combined and airy.

Fill and Add Strawberry Center: Spoon about 1 tablespoon of cheesecake filling over each crust, then gently press a small well in the center. Add a small dollop (about 1 teaspoon) of strawberry jam into each well, then cover with more cheesecake filling to hide the jam. Smooth the tops.

Chill: Place assembled bites in the refrigerator and chill for at least 2 hours or until set.

Make the Crunch Topping: Blend freeze-dried strawberries and wafer crumbs in a food processor or zip bag until finely crushed. Mix with melted butter to form pinkish crumbs.

Finish the Bites: Unmold the cheesecake bites (if using silicone or paper liners). Top generously with strawberry crunch mixture, pressing gently to adhere.

Serve: Enjoy cold straight from the fridge, and watch them disappear!