Prepare the Crust:

• In a medium bowl, combine the graham cracker crumbs and granulated sugar.
• Add the melted butter and mix until the crumbs are evenly coated and the mixture resembles wet sand.
• Divide the mixture evenly among 12 mini tart shells or muffin tin cups, pressing firmly to form a compact crust.
• Place the crusts in the refrigerator to chill while preparing the filling.

Prepare the Filling:

• In a large bowl, beat the softened cream cheese until smooth and creamy.
• Add the dulce de leche and vanilla extract, mixing until well combined.
• In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
• Gently fold the whipped cream into the cream cheese mixture until fully incorporated.

Assemble the Mini Cheesecakes:

• Spoon the filling evenly into the chilled crusts, smoothing the tops with a spatula.
• Refrigerate the assembled cheesecakes for at least 2 hours, or until set.

Garnish and Serve:

• Before serving, garnish each mini cheesecake with mini chocolate chips and a slice of fresh strawberry, if desired.
• Serve chilled and enjoy!