Start by preheating your oven to 325°F (163°C). While it’s warming up, line a standard muffin tin with 12 cupcake liners, nothing fancy needed, just your basics will do.

Grab a small bowl and mix the graham cracker crumbs, brown sugar, and melted salted butter until everything is evenly coated. Stir it until the texture looks like damp sand, you know, that cozy, crumbly vibe that smells like something amazing is about to happen. I personally like using a fork here because it feels a bit more fun, even if it’s not necessary.

Now, scoop about 3 teaspoons of that crust mixture into each cupcake liner. Press it down firmly using the back of a spoon or your fingers. Don’t stress about getting it perfect, this rustic look adds to the charm.

To prepare the filling, stir together cream cheese, sugar, and vanilla extract in a big bowl until smooth. Using a mixer on medium speed, beat it until the mixture is silky smooth and lump-free. Don’t forget to scrape the bowl sides now and then to make sure everything blends evenly.

Turn the mixer speed down to low and add the eggs one at a time, mixing just until each egg disappears into the batter. This part requires a gentle touch, we want the batter smooth and creamy, not fluffy.

Spoon the cheesecake batter over your pressed crusts, filling each liner almost all the way up. It’s totally okay if some go a little over the top since these cupcakes don’t rise much.

Slide the tray into the oven and bake for about 20 minutes. Resist the urge to poke or test them; trust this jiggle means perfection.

After baking, keep the cupcakes in the pan to cool for 10 minutes, then place them in the refrigerator and let them set for at least 3 hours. This chilling step is key, it firms them up and deepens the flavors.

Finally, when fully chilled, spoon a bit of strawberry pie filling over each cupcake. Go ahead, take a bite and enjoy the sweet, creamy goodness!