Mix together graham cracker crumbs, butter, and sugar for crust in a bowl until well incorporated and crumbly.

Press 1 tablespoon of graham cracker crust mixture into the bottom of each well in two 12-well silicone ice cube trays. Tamper the filling down into an even layer at the bottom of each well. Place trays in the freezer while you prepare the filling.

Beat cream cheese, powdered sugar, vanilla extract, and salt in a large bowl with an electric mixer until smooth and thoroughly combined.

Beat cold cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form, 2 to 3 minutes. Gently fold whipped cream into cream cheese mixture until smooth.

Remove ice cube trays from the freezer. Fill each ice cube well with the cream cheese mixture until the filling is flush with the top of the tray, about 2 tablespoons. Smooth the tops with a rubber spatula so they are even and smooth. Freeze until firm, about 1.5 hours.

Gently pushing from the bottom, carefully remove each mini cheesecake from the wells. Using a small spoon, scoop a vertical well down the center of each bite, removing about 1 teaspoon of filling.

Add strawberry jelly to a small plastic bag or piping bag, and cut a ⅛-inch opening in the corner. Carefully pipe the strawberry filling into the vertical wells on each bite.