Stir the graham cracker crumbs, melted butter, and granulated sugar together until evenly moistened. Divide the mixture among six dessert cups and press it into the bottoms.
Sprinkle the gelatin over the cold water and let it bloom for 5 minutes. Warm the mixture gently until the gelatin has completely dissolved, then set it aside briefly.
Blend the cottage cheese, Greek yogurt, 1 cup strawberries, maple syrup, lemon juice, vanilla extract, and salt until exceptionally smooth.
With the blender running on low, slowly add the dissolved gelatin. Continue blending for 20 seconds so it is evenly incorporated.
Spoon the strawberry filling over the crusts and refrigerate the cups for at least 4 hours, or until the filling is softly set.
Top the cheesecake cups with the remaining strawberries just before serving.
