In a bowl, toss the diced strawberries with granulated sugar and lemon juice. Let sit for 20 minutes to macerate and create a natural syrup.

In a food processor, pulse the Golden Oreos and freeze-dried strawberries until they form a coarse crumb. Transfer to a bowl, pour in melted butter, and mix until it resembles wet sand.

In a chilled bowl, beat the cold heavy whipping cream until stiff peaks form. Set aside.

In a separate large bowl, beat the softened cream cheese until completely smooth. Add powdered sugar and vanilla, beating until fluffy.

Gently fold the whipped cream into the cream cheese mixture until just combined. Transfer the mousse to a large piping bag.

Assemble the cups: Spoon a layer of the strawberry crunch into the bottom of each cup. Add a layer of macerated strawberries along with their syrup.

Pipe a thick layer of the cheesecake mousse over the fruit. Repeat the layers until the cup is full, ending with cream.

Garnish the top with extra crumbs and fresh strawberries. Secure lids and refrigerate until ready to serve.