Prepare Oreo Crust: Pulse filled Oreos in a food processor until crumbly. Mix with melted butter until combined. Press 1 Tbsp into each cupcake liner in mini muffin tins.
Make White Filling: Whisk cream cheese, Greek yogurt, and powdered sugar until smooth. Spoon into prepared crusts, smoothing tops.
Pour Blue Layer: In a bowl, blend cream cheese, evaporated milk, corn syrup, and blue food gel. Pour over white layer, using a spatula to gently level surface.
Create Red Topping: In a new bowl, combine graham crackers, vegan butter, strawberry powder, and powdered sugar. Add 2 Tbsp water at a time until stiff frosting forms.
Assemble Final Layers: Gently frost each stacked mini cheesecake with the red topping to cover both layers. Refrigerate 2+ hours before serving.
Add Oreo Stars: Top with crushed Oreos in patriotic shapes for decorative flourishes.