Measure out the graham cracker crumbs and melt the butter, then combine them in a bowl until the mixture resembles wet sand. Press about 1 tablespoon of this crust mixture into the bottom of each mini mold or paper cup, pressing firmly to create an even layer. Chill in the refrigerator for 10 minutes to set.
While the crust chills, beat the softened cream cheese with the granulated sugar using a hand mixer or whisk until smooth, fluffy, and free of lumps, about 2 minutes. Add the freshly squeezed lemon juice and vanilla extract, then mix until well combined and fragrant.
In a separate bowl, whip the cold heavy cream until soft peaks form, listening for the gentle swoosh and watching the cream thicken to a velvety consistency. Gently fold the whipped cream into the cream cheese mixture using a spatula, folding carefully to maintain the airy texture.
Once the crusts are chilled, spoon or pipe the creamy filling over each crust, filling nearly to the top and smoothing the surface with a small spatula or the back of a spoon. Cover the mini cheesecakes loosely with plastic wrap and refrigerate for at least 4 hours or overnight to allow the filling to set and flavors to meld.
When ready to serve, gently remove the mini cheesecakes from their molds or peel away paper cups. Optionally, top with fresh berries or a drizzle of fruit compote for added color and flavor. Serve chilled and enjoy the smooth, creamy texture with a crisp, graham cracker base.
