Preheat the oven to 375°F.
In a small bowl, combine graham cracker crumbs, sugar, salt, and melted butter. Line a 12-cup muffin tin with cupcake liners and drop rounded tablespoons of the mixture into each liner. Lightly press the crumbs into the bottom to form a crust. Pre-bake for 8 minutes, then remove from the oven and reduce temperature to 350°F.
In a large bowl, beat together cream cheese, sugar, salt, and vanilla extract until creamy. Beat in egg yolks one at a time.
In a separate bowl, whisk egg whites until frothy and doubled in size. Gently fold the egg whites into the cream cheese mixture until smooth and slightly thin.
Divide the filling evenly among the muffin liners, filling them almost to the top. Bake for 20 minutes.
Let the cheesecakes rest at room temperature for 20 minutes, allowing the filling to settle. Chill for at least 2 hours before topping.
Hard Shell Topping:
Melt the chocolate melting wafers using a double boiler or microwave (in 30-second intervals, stirring each time).
Pour the melted chocolate over each cheesecake, covering the surface completely. Let the chocolate harden before dipping strawberries into the remaining melted chocolate. Place a chocolate-dipped strawberry on top of each cheesecake. Keep chilled until ready to serve.
Ganache Topping (Optional):
Heat the heavy cream and vanilla in a saucepan until steaming. Add the shaved chocolate and let it sit for 1 minute to melt.
Stir gently until combined. Spoon the ganache over each cheesecake, allowing it to drip over the edges. Dip the strawberries in the ganache and place one on top of each cheesecake. Keep chilled until ready to serve.