In a bowl, mix the graham cracker crumbs with the sugar and butter. Divide mixture between 6 dessert dishes. Use a cup smaller that the opening of the dessert dishes to press the crust into the bottom of the dishes.

Whip the cream in a large bowl or the bowl with a mixer until stiff peaks form. Beat in two tablespoons of powdered sugar and set aside.

In another bowl, beat together with a mixer the cream cheese and the remaining 1/3 cup powdered sugar and vanilla. Mix in the strawberry puree until evenly distributed. Then gently fold in the whipped cream.

Divide the mixture evenly between the dessert dishes. Refrigerate for at least 15 minutes or until ready to serve. Garnish with fresh strawberries if desired. Makes 6 servings.