1. 1. Prepare the Crust: In a medium bowl, combine the crushed graham cracker crumbs with the melted butter. Mix until the crumbs are evenly moistened. Divide the mixture evenly among 12 muffin liners placed in a muffin tin, pressing firmly into the bottom of each liner to form a compact crust.

2. 2. Pre-bake the Crust (Optional but Recommended): For a firmer crust, bake the prepared crusts in a preheated oven at 350 F (175 C) for 5-7 minutes. This helps prevent a soggy bottom. Let them cool completely while you prepare the filling.

3. 3. Make the Cheesecake Filling: In a large mixing bowl, beat the softened light cream cheese until smooth and creamy. Add the Greek yogurt, vanilla protein powder, granulated sugar (or sweetener), and vanilla extract. Beat on medium speed until all ingredients are well combined and the mixture is light and fluffy, scraping down the sides of the bowl as needed.

4. 4. Fill the Cups: Spoon the cheesecake filling evenly over the cooled crusts in the muffin tin. Smooth the tops with the back of a spoon or a small offset spatula.

5. 5. Bake the Cheesecake Cups: Place the muffin tin in the preheated oven (still at 350 F/175 C) and bake for 15-20 minutes, or until the edges are just set and the centers have a slight jiggle. Avoid overbaking, as they will continue to set as they cool.

6. 6. Cool and Chill: Remove the muffin tin from the oven and let the cheesecake cups cool completely at room temperature. Once cooled, transfer them to the refrigerator and chill for at least 2 hours, or preferably overnight, to allow them to fully set.

7. 7. Prepare Strawberry Topping (Optional): While the cups are chilling, you can prepare a simple strawberry topping. In a small saucepan, combine the diced strawberries with a tablespoon of water (if using cornstarch, mix it with the water first to create a slurry). Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices, about 5-7 minutes. If using cornstarch, stir it in and cook until the mixture thickens slightly. Let it cool completely.

8. 8. Serve: Once thoroughly chilled, gently remove the cheesecake cups from the muffin tin and peel off the liners. Top each cup with a spoonful of the prepared strawberry topping just before serving.