Preheat oven to 325°F (160°C) or prepare a no-bake version by chilling instead of baking. Line a mini muffin tin or silicone mold with paper liners.

In a small bowl, combine vanilla wafer crumbs, melted butter, and sugar. Press about 1 tablespoon into the bottom of each liner to form the crust. Chill while preparing the filling.

In a mixing bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. In another bowl, whip the heavy cream until soft peaks form, then fold it gently into the cream cheese mixture.

Spoon a small amount of cheesecake filling over each crust, leaving a small indentation in the center. Add about ½ teaspoon of strawberry jam into the center of each bite, then cover with more cheesecake filling.

Mix the crushed freeze-dried strawberries, vanilla wafer crumbs, and melted butter together to form the crunchy topping. Sprinkle generously over each cheesecake bite.

Chill at least 4 hours or until firm. Serve cold and enjoy the creamy, fruity, and crunchy layers!