Preheat the oven to 350°F and line a 12-cup muffin pan with paper liners.

Mix together the crust ingredients until the mixture begins to clump.

Add a heaping tablespoon of crust to each cup and press it firmly into place.

Bake 5–6 minutes, until lightly golden.

While crusts bake, bring a pot of water to a boil for a steam bath.

Beat the cream cheese, sour cream, and sweetener until smooth and creamy.

Add the eggs one at a time, mixing between each addition, then add the vanilla.

Divide the cheesecake filling evenly among the muffin cups.

Pour the boiling water into a 9×13 dish on the lower rack of the oven, then add the muffin pan to the center rack and close the oven promptly.

Bake for about 20 minutes, until the edges are set but the centers still jiggle slightly.

Cool to room temperature, then chill for at least two hours.

When ready to decorate, slice the tops off the strawberries and cut them in half.

Press a strawberry onto each cheesecake and decorate the hat with mini marshmallows.