Combine the graham cracker crumbs and sugar in a small bowl. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
Press about two tablespoons of the crumb mixture into the bottom of each small cup or jar, creating a compact crust layer. Chill briefly in the fridge while preparing the filling.
In a large bowl, beat the softened cream cheese with a spatula or hand mixer until smooth and creamy, about 2 minutes. Add the sugar and vanilla, and mix until well combined, filling the air with a gentle, creamy aroma.
Stir in the lemon juice, folding gently to incorporate. This adds a bright, zesty flavor that balances the richness of the cream cheese.
Carefully fold in the whipped topping until the mixture is light and fluffy, with no streaks remaining. This keeps the filling airy and smooth.
Spoon or pipe the creamy filling over the chilled crusts, dividing evenly. Smooth the tops with the back of a spoon or small spatula. Cover loosely and refrigerate for at least 2 hours until set.
Once chilled and set, garnish with fresh fruit, graham cracker crumbs, or a drizzle of chocolate if desired. Serve cold for a luscious, creamy treat.
