Line a 12-cup standard muffin tin with paper liners.

In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until all crumbs are evenly moistened.

Press approximately 1.5 tablespoons of the mixture firmly into the bottom of each paper liner. Place the pan in the freezer while you prepare the filling.

In a large bowl, beat the softened cream cheese with an electric mixer on medium speed until completely smooth. Add the powdered sugar, lemon juice, and vanilla extract, and beat again until smooth.

In a separate chilled bowl, whip the cold heavy cream on high speed until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture until just combined and no streaks remain.

Spoon or pipe the filling evenly over the chilled crusts in the muffin tin.

Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours, or overnight, until the cheesecakes are firm and set.

Once set, top with your favorite toppings and serve cold.