Preheat oven to 325 degrees F. Line two standard-sized muffin tins with cupcake liners.
In a small bowl, mix together graham cracker crumbs, butter, sugar, and cinnamon.
Pour 1 tablespoon of graham cracker mixture into the bottom of each cupcake liner. Using a cup, press crumbs into an even packed layer.
Bake for 5 minutes. Remove from oven and let rest while you make the filling.
In the bowl of a stand mixer, whip cream cheese until fluffy. (You can use a hand mixer instead if you prefer.)
Add in sugar slowly to the cream cheese and keep mixing until smooth.
Add in eggs, one at a time. Then add vanilla and salt; mix to combine.
Pour 3 tablespoons of the cheesecake filling into each cupcake liner.
Tap muffin tins on the counter to bring the bubbles up to the top and pop them with a toothpick.
Bake cheesecakes for 22 minutes. Remove from oven and allow to cool for 5 minutes. Then transfer to a wire rack to cool to room temp.
Place 2 teaspoons of strawberry preserves on top of the cheesecakes where a little dip forms.
In a mixing bowl, whisk together powdered sugar, heavy cream, and vanilla until smooth. Vanilla glaze will be a little on the thick side- but should still drizzle off a spoon. Add more heavy cream as needed to reach your desired consistency. Drizzle over cheesecake tops.
Move cheesecakes to the fridge to chill for 2 to 4 hours. Remove from liners and enjoy!