Mix graham cracker crumbs, melted butter, and sugar together in a small bowl until all crumbs are moistened. Using a muffin tin (will need about 8 muffin spots), line muffin tins with wrappers, and give a quick spray of nonstick spray. Add about 1-2 TBS of graham cracker mixture to the bottom of each wrapper, pressing down to form the crust. Place in the fridge for at least 15 minutes.

Using a stand mixer with the paddle attachment, or a hand mixer, add cream cheese and beat until smooth. Slowly add the condensed milk, mixing while you add. Add vanilla. Add ½ cup of the shredded coconut, mixing until just incorporated.

Pour cheesecake mixture into the muffin liners, on the chilled crusts. Refrigerate for at least 8 hours, or overnight.

When ready to serve, heat small skillet over medium heat. Spray with nonstick spray and add remaining ½ cup of shredded coconut. Cook, while stirring, until lightly browned, remove from heat.

Top each cheesecake with sliced strawberries and toasted coconut.

Serve immediately.