Preheat oven to 350 degrees. Place paper liners in all wells of two 12-cup cupcake tins.
To make the cheesecake, beat cream cheese until creamy (about 2 minutes) in a large bowl with an electric mixer on medium-high speed.
Add confectioners' sugar and vanilla extract and beat until smooth and creamy (about 3 minutes), scraping down the bowl once or twice; set aside.
Divide the cupcake batter among the 24 cupcake wells.
Top with cheesecake batter, dividing equally over the cake batter.
Bake for about 20 minutes. The cheesecake might crack a little, which is OK. The tops should look puffed and dry. They will not color.
Cool cupcake tins on racks. Refrigerate at least overnight, still in cupcake tins.
Remove cupcakes from tins and place on jelly roll pan to catch drips from the subsequent topping.
Rinse and pat strawberries dry. Hull them, then slice from top to bottom into very thin slices—the thinnest they can be without falling apart. Fan out slices on top of cupcakes in whatever attractive pattern you like—like a flower, straight across, fan-shaped, etc.
Heat jelly in small saucepan over low heat or in microwave until very fluid.
Brush jelly over strawberries and cupcake surface.
Chill to set jelly. Cupcakes are now ready to serve.