Combine the graham cracker crumbs, melted butter, and sugar in a small bowl, mixing until the crumbs are evenly coated and resemble wet sand.
Press about 1 tablespoon of the crumb mixture into the bottom of each cupcake liner in your muffin tin, creating a firm, even layer. Chill in the freezer for about 10 minutes to set.
In a large bowl, soften the cream cheese until smooth and creamy using a whisk or electric mixer, about 1-2 minutes. Beat in the sugar and vanilla until well combined and the mixture is smooth.
Add the lemon juice to the cream cheese mixture and beat until fully incorporated, giving it a slight zing and brightening the flavor.
In a separate bowl, whip the heavy cream until soft peaks form, then gently fold it into the cream cheese mixture until smooth and airy, being careful not to deflate the fluffiness.
Spoon the creamy filling over the chilled crusts in each liner, smoothing the tops with the back of a spoon or small spatula.
Cover the muffin tin loosely with plastic wrap and refrigerate for at least 4 hours or overnight until the cheesecakes are firm and set.
Once chilled and set, remove the cheesecakes from the liners and garnish with fresh berries or your favorite toppings for a colorful, inviting presentation.
