Preheat the oven to 325°F. Line a 12-cup muffin pan with paper cupcake liners.
In a bowl, combine the graham cracker crumbs, melted butter, and sugar. Mix until the texture resembles wet sand.
Divide the mixture evenly among the cupcake liners and press firmly into the bottoms. Bake for 5 minutes, then let cool slightly.
Beat the softened cream cheese until smooth. Add the sugar and mix until creamy.
Add the eggs, sour cream, vanilla extract, flour, and salt. Mix gently until combined, being careful not to overmix.
Divide the cheesecake filling evenly among the muffin cups. Gently tap the pan to release any air bubbles.
Bake for 18–22 minutes, until the edges are set and the centers still have a slight wobble.
Turn off the oven and let the cheesecakes rest inside for 10 minutes. Transfer to a cooling rack, then refrigerate for at least 3 hours.
Wash and thoroughly dry the strawberries. Remove the green tops while keeping the pointed ends intact.
Beat the chilled heavy cream with the powdered sugar and vanilla extract until stiff peaks form.
Remove the chilled cheesecakes from their liners. Pipe a ring of whipped cream onto each cheesecake.
Place one strawberry upside down in the center of each whipped cream ring to create a Santa hat.
Refrigerate for another 20 minutes to help the decorations hold their shape. Serve chilled.
