1.Crush graham crackers. Mix cracker crumbs, sugar, and melted butter until combined. Press 2 tbsp. of mixture into the bottom of cupcake pan. Freeze until firm.

2.Measure out heavy cream and with an electric mixer mix until cream is at a firm peak. Approximately 3-4 minutes. Transfer whipped cream to another bowl.

3.Mix together cream cheese, vanilla and sour cream. Sift in powdered sugar and mix until combined.

4.Fold in whipped cream until incorporated.

5.Add 1/3 c. of cheesecake mixture to each graham cracker crust. Smooth with a spatula and set in freezer for 1 hour.

6.While cheesecakes are chilling prepare your strawberry roses. To do this, wash your strawberries, cut off leaves and pat dry. Start by slicing in a petal at the base of the strawberry. Slice 3 petals around the base. The next petals are going to be a little further up the strawberry, use the same concept as before. Just be careful not to cut the petals completely off. Complete the Rose by cutting a third layer of petals toward the point of the strawberry. The last step is to dip the finished rose into sugar to give it a shimmery look.

7.Place a Rose on the top of each cheesecake. Serve and enjoy!