Place all of the shot cups inside a baking pan or on a cookie sheet. Divide the crushed graham crackers between each cup. You don't have to press the crumbs down, but make sure they aren't too loosely packed.

In a medium mixing bowl, add the instant cheesecake pudding mix. Then, add the chilled milk and whisk until you have a smooth and creamy mixture. Make sure that there are no lumps!

Then, whisk in the vodka and strawberry liquor. Keep whisking until the ingredients are evenly distributed. Set the mixture aside until it's needed.

Now, there are two ways you can incorporate the heavy cream into this cheesecake pudding shot batter. The first is to simply fold it in as-is. This will create a very smooth and softer mixture.

However,  you can also whip the cream until they are almost at soft peaks. This will give the mixture a more fluffy and light texture.

Whichever you choose, gently fold the cream in using a rubber or silicone spatula. Make sure the ingredients are evenly distributed.

Divide the strawberry cheesecake batter into the shot cups. Chill the shots for at least 1 hour before garnishing and serving. This will help firm them up.

Finally, top each cup with some whipped cream and strawberry slices, or quarters.