In a large bowl, combine the graham cracker crumbs, melted butter, granulated sugar, and a pinch of salt. Mix until the crumbs are evenly coated with butter and resemble wet sand.

Line a muffin pan with 6 paper liners. Press roughly 2 tablespoons of the graham cracker mixture into the bottom of each liner, creating an even crust. Put the pan in the refrigerator to chill while preparing the cheesecake filling.

In a large mixing bowl, beat the cold heavy cream on high speed until it thickens and forms stiff peaks, about 2-3 minutes. Transfer the whipped cream to another bowl and keep it cold in the refrigerator.

In the same mixing bowl, beat together the room temperature cream cheese, sifted powdered sugar, and vanilla extract on medium speed until smooth and creamy, about 2-3 minutes.

Gently fold the whipped cream into the cream cheese mixture until no white streaks are visible. Be careful not to deflate the whipped cream.

Spoon or pipe the cheesecake filling into the prepared muffin liners, dividing it evenly. Smooth the tops if desired.

Refrigerate the cheesecakes for at least 4 hours or, for best results, overnight until they are firm.

Remove the cheesecakes from the muffin tin and peel off the liners. Top each cheesecake with a drizzle of strawberry sauce and a few blueberries before serving.

Keep any leftovers in an airtight container in the refrigerator for up to 5-7 days.