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In a medium bowl, combine the graham cracker crumbs and melted coconut oil (or butter) and mix well.
Evenly distribute the mixture into 6 small jars or press it into the bottom of an 8x8-inch pan.
Place the freeze-dried strawberries in a blender and blend until they turn into a fine powder. Set this aside.
In another medium bowl, add the softened cream cheese, Greek yogurt, honey, lemon juice, and vanilla. Whisk everything together until the mixture is smooth and creamy.
Fold in the strawberry powder until well incorporated.
Spoon the yogurt mixture over the graham cracker base in the jars or pan.
Chill in the refrigerator for 2 hours to allow it to set, or serve immediately topped with whipped cream and fresh strawberries if desired.