Preheat oven to 325 degrees.
Line 2 12-cup muffin tins with paper liners.
To a food processor add the graham cracker sheets. Process until you have fine crumbs. Add the sugar and melted butter and pulse to combine everything. If you don't have a food processor add the graham crackers to a gallon ziploc bag and bang with a rolling pin until you have fine crumbs. Add the crumbs, sugar and melted butter to a bowl and mix until all the crumbs are moistened.
Place 2 tablespoon scoops of the crumb mixture to each muffin liner. Press down and up the sides with the bottom of a shot glass. You want to pack the crumbs down on bottom.
Bake for 7 minutes. Set aside.
While the crusts cool make the filling. Start by adding heavy whipping cream to a stand mixer (or using a handheld mixer) fitted with a whisk attachment. Mix on high until medium peaks form. Scrape the whipped cream to a separate bowl. Wipe the bowl down with a paper towel.
Add softened cream cheese to the stand mixer and with the paddle attachment mix on medium for 30 seconds. Slowly add the powdered sugar a little at a time. Once all the powdered sugar is added, mix on high for 1 minute.
Add the sour cream, lemon juice and vanilla bean paste. Continue mixing on medium until everythign is combined. Scrape the bowl and mix once more.
Fold the whipped cream into the cream cheese mixture carefully. You don't want to deflate the whipped cream.
Divide the filling evenly between the 24 crusts. Tightly cover in plastic wrap and store in the refrigerator overnight to set, or at least 8 hours.
When you're ready to serve top with strawberries or any fruit of your choice.