Combine the melted butter and your 2 C. of graham cracker crumbs. Press about 2 tbs. of the mixture into the bottom of your 24 jelly jars.
In a medium size bowl combine the softened cream cheese, ¾ C. sugar and vanilla. Blend with a mixer. Add each egg one at a time blending well on low speed.
Add 2 to 3 tablespoons of the cheesecake mixture on top of the graham cracker crust.
Bake 25-30 minutes. Cool and refrigerate completely.
Add fresh strawberries right before serving.
Notes
*Makes approximately 24 servings. 1 jar = 1 serving. Store in the refrigerator with the lids on up to 1 week. Leave the fruit off until serving.