Preheat oven to 325°F (162°C). Line a muffin tin with cupcake liners.

Combine graham cracker crumbs, sugar, and melted butter. Divide mixture among liners and press into bottoms.

Bake crusts for 5 minutes. Remove from oven and set aside.

Reduce oven temperature to 300°F (148°C). In a large bowl, mix cream cheese, sugar, and flour until just combined on low speed. Scrape down sides.

Add sour cream and vanilla extract. Beat on low speed until well combined.

Add eggs one at a time, beating slowly and scraping sides after each addition.

Divide filling evenly among the prepared crusts.

Bake for 15 minutes, then turn off the oven and leave the door closed for another 10 minutes.

Crack oven door and let cheesecakes cool for 15-20 minutes. Transfer to the refrigerator to chill completely for 3-4 hours.

Puree chopped strawberries in a food processor (about 3/4 cup). Strain to remove seeds if desired.

In a saucepan, whisk together sugar and cornstarch until smooth. Stir in strawberry puree.

Cook over medium heat, stirring constantly, until thickened and boiling (about 5 minutes). Boil for 1 minute, then remove from heat. Stir in vanilla extract and quartered strawberries. Chill completely (2-3 hours).

Once cheesecakes and sauce are cool, remove cheesecakes from pan, top with sauce, and serve.

Refrigerate leftovers in an airtight container. Best if eaten within 4-5 days.