Soften cream cheese at room temp, once softened whip until light and airy, add cream and vanilla, whip again until light and airy, and finally add powdered sugar. Whip to combine ensure there are no lumps. Transfer to a pastry bag then reserve in the refrigerator.
Combine rhubarb, 1/2 of the sugar and 1/2 of the lemon juice in a sauce pan. Simmer gently until rhubarb is tender but not losing its shape (it is important to not overcook).
Combine strawberries with remaining sugar and lemon juice in a bowl and allow to rest. Once rhubarb is just tender combine while still warm with strawberry mixture.
In the food processor pulse crackers until medium fine bread crumb texture, add all other ingredients and pulse to combine. Spread on a parchment lined sheet tray in an even layer, bake at 350 degrees for 2-5 minutes or until golden brown, cool. Layer these ingredients in small Mason jam jars, crumbs first then cheesecake followed by compote, more cheesecake and a little more compote and crumbs. We top ours with fresh strawberries and strawberry powder.