1. In a mixing bowl, combine gluten-free cookie crumbs and melted butter until well mixed.
2. Press the mixture into the bottom of mini muffin tins to form a crust.
3. In another bowl, beat the softened cream cheese and powdered sugar until smooth.
4. Add the chopped strawberries and vanilla extract to the cream cheese mixture and fold in the whipped cream.
5. Fill each cookie crust with the strawberry cream cheese mixture.
6. Chill in the refrigerator for at least 2 hours before serving.

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