Mix graham cracker crumbs and butter in a small bowl. Press the crumb mixture into the bottom of a ramekin or portion cup. Set aside.
Whisk the cream cheese and sugar until smooth and fully combined. Taste and add more sugar if needed, then portion on top of the graham cracker crust and smooth out.
Refrigerate until set, about 1 hours.
Add the water, sugar, and strawberries to a saucepan over medium heat. Bring to a simmer until a syrup consistency forms. Pulse in a blender or food processor until smooth. Let cool for 10 minutes in refrigerator or freezer.
Spoon the sauce over the cheesecake before serving.