In a large food processor, combine graham cracker crumbs with 1 Tbsp sugar and melted butter. Using a small cookie scoop, divide equally among prepared cheesecake cavities, adding 1 small scoop to each. Press down to create an even layer. Bake for 5 minutes.
Reduce oven to 325°F.
In a small food processor, puree strawberries with 1 1/2 tsp sugar and 1 tsp lime juice. Pour puree through a fine mesh strainer. Press out all liquid and discard solids. Set aside.
In the bowl of a stand mixer, beat cream cheese until smooth. Mix in remaining 1/2 cup sugar along with zest from half of one lime. Mix in 3 Tbsp plus 1 tsp strawberry puree, tequila and triple sec. Finally, add egg, beating only until mixture is smooth and no streaks remain.
Using a medium cookie scoop, add 1 heaping scoop to each cheesecake pan cavity. Bake at 325°F for 15-18 minutes or until nearly set. Cool in pan to room temperature. Transfer pan to refrigerator to chill thoroughly, at least 6-12 hours or overnight.
Carefully remove cheesecakes from pan, removing pan disc from the bottoms of each.
In a medium bowl, beat heavy cream with powdered sugar and vanilla until stiff peaks form. Add to a piping bag with desired piping tip. Pipe whipped cream onto chilled cheesecakes, serve with a lime slice and additional strawberries if desired.
Serve immediately. Store remaining cheesecakes in the refrigerator.