In a small bowl, combine graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Stir until the mixture resembles wet sand. Press this mixture into the bottom of two glasses or ramekins. Refrigerate while you prepare the filling.

In a large mixing bowl, use a whisk attachment to beat the cold heavy whipping cream on medium-high speed until it begins to thicken, about one minute. Gradually add 1 tablespoon of powdered sugar and 1/4 teaspoon of vanilla extract, continuing to beat until stiff peaks form, which should take another 2-3 minutes.

Transfer the whipped cream to another bowl, reserving 2 tablespoons to use as a garnish later. Keep both the whipped cream and reserved cream chilled in the refrigerator.

In the same mixing bowl, beat the full-fat cream cheese, remaining 2 tablespoons of powdered sugar, and other 1/4 teaspoon of vanilla extract until smooth and creamy, about 1-2 minutes. Scrape down the sides to ensure everything is well mixed.

Gently fold the whipped cream into the cream cheese mixture until fully incorporated, being careful not to deflate the whipped cream.

Spoon cheesecake filling on top of each chilled crust. Add a layer of fresh blueberries followed by a drizzle of strawberry sauce. Finish with more cheesecake filling and top with additional blueberries.

Use the reserved whipped cream to garnish each cheesecake cup. Refrigerate for at least one hour before serving.