In a medium bowl, combine the graham cracker crumbs, melted and cooled butter, 2 tablespoons sugar, and salt, mixing until the texture resembles wet sand. This mixture should hold together when pressed. Divide the crust mixture evenly among the four 8 oz canning jars, pressing it firmly into the bottom of each jar to create a compact, even layer. I like to use the bottom of a measuring cup to press down the crust—it gives you a nice, flat surface and takes just a few seconds per jar.

In a clean bowl, combine the room-temperature cream cheese and whipped topping, stirring until smooth and well blended. Add the 0.67 cup sugar, vanilla extract, and lemon juice, mixing until the filling is light, fluffy, and free of lumps. The lemon juice adds a subtle brightness that balances the richness of the cream cheese without being noticeable as a lemon flavor.

Spoon the creamy cheesecake filling from Step 2 evenly over the graham cracker crust in each jar, dividing it among all four jars and smoothing the top of each layer. Distribute the sliced strawberries evenly on top of the filling in each jar. Cover the jars with lids and refrigerate for at least 2 hours before serving to allow the flavors to meld and the texture to set properly.