Crush the graham crackers until finely ground using a food processor or by sealing them in a zip-top bag and rolling with a rolling pin.
Mix the crumbs with melted butter in a small bowl until the mixture holds together when pressed.
Divide about a tablespoon of the crumb mixture into each cup of the muffin tin and press down firmly to form a compact crust.
Set the crust-lined muffin tin in the fridge for 10 minutes to firm up while you prepare the filling.
In a bowl, beat the softened cream cheese until smooth and creamy, about 30 seconds with a hand mixer or vigorous stirring.
Add the sugar, lemon juice, and vanilla extract to the cream cheese and mix until well combined and fluffy.
Incorporate the whipped cream gently into the cream cheese mixture by folding, keeping the filling light and airy.
Spoon the filling into each crust, smoothing the tops with the back of a spoon or small spatula.
Refrigerate the cheesecakes for at least 2 hours or overnight until they are firm and set.
Before serving, add fresh berries or toppings of your choice for color and flavor.
Gently remove the cheesecakes from the muffin tin with a small spatula or by loosening the edges, then serve cold and enjoy!
