In a medium bowl, mix cream cheese, sour cream, flour, and maple sugar.
Add egg and vanilla and mix until smooth.
Carefully spoon mixture over pre-baked graham cracker crusts, filling 2/3 full.
Once all of the cups are filled evenly, using a spoon drop 3-4 drops of strawberry sauce on the top of each cheesecake.
With a toothpick, gently swirl the strawberry sauce into the cream cheese mixture.
Bake for 18-20 minutes, rotating halfway through.
Cool on a wire rack.