Preheat oven to 350 degrees. Line 48 mini muffin tins with mini muffin wrappers.
For the cheesecake:
Combine vanilla wafers and one scoop collagen peptide in food processor until chopped into a crumb mixture.
Pour 1/2 Tbs (1 1/2 tsp) of mixture into bottom of each of the mini cupcake wrappers and press down slightly to create a bottom.
Beat cream cheese, sugar, eggs, vanilla, and one scoop collagen peptides together in mixing bowl until completely combined.
Scoop 1 Tbs of cream cheese mixture on top of the vanilla wafer crust.
Bake in oven for 12-15 minutes until cream cheese mixture is cooked.
Let cool for 10-15 minutes.
For the topping:
While cheesecake cools, heat frozen strawberries, 1/4 cup powdered sugar, 1 Tbs water, and 1 Tbs beef gelatin over medium heat until thoroughly combined. Press down on strawberries to mash them into the mixture. Remove from heat and immediately top mini cheesecakes with small scoop of mixture.
Repeat with blueberries, 1/4 cup powdered sugar, 1 Tbs water, and 1 Tbs beef gelatin.
Top cheesecakes with fresh strawberries and blueberries.
Place in refrigerator for 5-10 minutes to allow gelatin to chill and solidify topping.
For the flag, I used 9 blueberry cheesecakes, 15 strawberry cheesecakes, and left 18 plain for the white stripes.