Lightly grease a 12-cup mini cheesecake pan. (or a muffin pan).

Place the cookies in a food processor and pulse until finely chopped, slowly pour in the melted butter, and mix until finely ground and evenly moistened.

Divide the mixture evenly among the prepared cups, and press down gently with a spoon. Place in the refrigerator to chill.

Next, using an electric hand mixer, mix together the cream cheese, sugar, and milk, mix on a medium-high speed for 2-3 minutes until fluffy.

Mix the heavy cream in a separate bowl on medium-high speed for 2-3 minutes until stiff peaks form.

Gently fold the cream into the cream cheese mixture until fully combined and fold in the vanilla extract.

Spoon the filling evenly into the cups over the crumb crust, smooth the tops, and place in the refrigerator to chill for at least 5 hours (or overnight) until fully set.

Remove the cheesecakes from the cups and top them with strawberry sauce or your favorite toppings.