Preheat oven and liners:

Heat oven to 325°F (165°C). Place 12 cupcake liners in a standard muffin tin.

Mix graham cracker crust:

Combine graham cracker crumbs, brown sugar, and melted salted butter in a small bowl until mixture looks like wet sand. A fork works well.

Press crust into liners:

Portion about 3 teaspoons of crust into each liner. Press down firmly with a spoon or your fingers.

Beat cream cheese mixture:

In a large bowl, beat cream cheese, granulated sugar, and vanilla extract on medium speed until smooth, scraping down the sides as needed.

Add eggs on low speed:

Lower speed to low. Add eggs one at a time, mixing only until each is incorporated. Avoid overmixing; the batter should be smooth, not airy.

Fill liners with batter:

Divide cheesecake batter over the crusts, filling liners nearly full. A little overflow is fine; cupcakes won't puff much.

Bake until slightly jiggly:

Bake for 20 minutes. Do not insert a tester; a gentle wobble signals doneness.

Cool then refrigerate:

Let cupcakes cool in the pan for 10 minutes, then refrigerate for at least 3 hours to firm up and enhance flavor.

Top with strawberry filling:

Once fully cold, top each cupcake with strawberry pie filling.