Blend the softened cream cheese and powdered sugar using an electric mixer on medium speed until smooth, about 2-3 minutes. Gently fold in the finely chopped fresh strawberries, vanilla extract, and lemon juice until well combined. Cover the bowl and chill in the refrigerator for 30-45 minutes to firm up slightly.

In a separate bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand. Press a thin layer of this mixture into the bottom of each mold to create a base.

Spoon the cheesecake filling into the prepared molds, flatten and smooth the tops. Place in the freezer for about 2-3 hours until solid.

Melt the white chocolate in a microwave-safe bowl, heating in 30-second intervals. Once melted, dip each frozen cheesecake egg into the chocolate, letting excess run off.

Place coated eggs on a parchment-lined baking sheet and sprinkle with your favorite toppings while the chocolate is still wet.

Allow decorated bites to set at room temperature for about 20 minutes. Store in an airtight container in the refrigerator until ready to serve.