To make the cheesecake:

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1. Line a muffin pan with tinfoil and set aside.
2. In a small bowl, stir together the diced strawberries with 1 tablespoon of granulated sugar, and set aside to let them macerate.
3. In a large bowl, use an electric hand mixer to beat together the cream cheese and 2 tablespoons of granulated sugar until well combined.
4. Stir in 4 ounces of the thawed whipped topping until well combined (put the rest back into the refrigerator until ready to assemble the sandwiches).
5. Pour the strawberry mixture into the cheesecake mixture and gently fold them together until the strawberries are evenly dispersed.
6. Spoon the cheesecake mixture into the prepared muffin pan, filling each hole about halfway full.
7. Cover with tinfoil and place into the freezer until frozen, at least 4 hours to overnight.

To make the shortcakes:

1. Preheat your oven to 350°F. Spray a muffin pan with cooking spray and set aside.
2. In a large bowl, cream together the sugar and butter until light and fluffy. Add in the egg and vanilla, and beat again until well combined.
3. In a small bowl, stir together the salt, flour, and baking powder. Then add it little by little into the creamed butter mixture, alternating with adding the milk, until the batter is well mixed.
4. Divide the batter evenly between the muffin pan, filling 8 holes only 1/4 of the way full. (Note: Make sure to add water into the empty muffin holes.)
5. Bake until lightly golden and a toothpick inserted into the center of a cake comes out clean, about 13-15 minutes.
6. Let cool completely before assembling.

To assemble:

1. Carefully slice each shortcake in half, and spread a little bit of thawed whipped topping on the bottom half. Place one frozen cheesecake on top, and spread a little more whipped topping on top of it.
2. Top with the top portion of the shortcake.