Strawberry Cheesecake Dessert Cups

In a medium saucepan, combine strawberries, granulated sugar and lemon juice. Cook on medium heat until the strawberries soften. Mash the strawberries with the back of a spoon. Mix together the cornstarch and water and add to the strawberries, stirring as you pour in the slurry. Mix well and remove from the heat. Cool to room temperature while preparing the dessert cups.
In a small bowl, combine crushed pretzels, granulated sugar, and melted butter. Mix to combine.
Portion the crumbs into 28 2-ounce plastic cups using a small cookie scoop or spoon. Use one of the plastic cups to press the crumbs into the bottom of the cup.
In another mixing bowl, combine room temperature cream cheese, granulated sugar, and vanilla extract. Cream on medium speed until combined and smooth. Pour in heavy whipping cream and whip on medium-high speed until light and fluffy.
Fill a piping bag with the cheesecake mixture. Pipe the cheesecake mixture into the cups until about 3/4 full. Spoon the strawberry sauce onto the cheesecake cups. Sprinkle with any leftover pretzel crumbs.
Seal the cups with a lid and chill. The cups can be served immediately or stored in the refrigerator for 2-3 days.