Place graham crackers in your food processor or a zip-top bag, then crush until fine or small crumbs form. Transfer to a bowl.
Pour in melted butter and stir until the crumbs are evenly coated and resemble damp sand. This helps the crust hold together.
Line a muffin tin with paper liners, then evenly divide the crumb mixture among the cups, pressing down firmly with a spoon or your fingers to create a compact crust. Chill for 10 minutes to set.
In a large mixing bowl, beat softened cream cheese and sugar with a hand mixer or spatula until smooth and creamy, about 2 minutes. Add vanilla extract and lemon juice, then mix well until combined.
In a separate bowl, whip the chilled heavy cream until soft peaks form, which makes a light, airy texture.
Gently fold the whipped cream into the cream cheese mixture using a spatula, mixing just until combined and smooth—be careful not to deflate the cream.
Spoon or pipe the creamy filling over each chilled crust, smoothing the tops with a spatula or the back of a spoon. Cover the tray and refrigerate for at least 3 hours, ideally overnight, until set and firm.
Once set, remove the mini cheesecakes from the fridge, add your favorite toppings like fresh berries or chocolate shavings, and serve chilled for a silky, elegant treat.
