Place the graham crackers in a large resealable plastic bag and using a rolling pin, work to break up and crush them into an even texture.

Combine the graham cracker crumbs, melted butter and sugar into a mixing bowl. Stir together until everything is combined.

Spoon about 2 tablespoons of the crumbs into the bottom of the muffin liners which have been placed inside a muffin pan.

Then using the tart tamper, or the back of a spoon gently press the crumbs into the bottom to form a nice crust.

Place the tray in the freezer for the crust to firm up while you prepare the filling.

In the bowl of the KitchenAid mixer, using the paddle attachment, cream the softened cream cheese until smooth.

Switch out the paddle attachment for the whisk attachment, if you have one, and then add in the pudding mix followed by the milk.

Divide the mixture evenly between the 12 muffin cups.

Place the tray in the refrigerator for up to 2 hours or until the filling is firm.

Top each cheesecake cupcake with a few fresh strawberries and a drizzle of the strawberry jam that's been warmed up in the microwave; if desired.