1. Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix well until the crumbs are evenly moistened and resemble wet sand.

2. Form the Bases: Line a 12-cup muffin tin with paper liners. Divide the graham cracker mixture evenly among the liners, typically about 1-2 tablespoons per cup. Use the back of a spoon or your fingers to firmly press the crumb mixture into an even layer at the bottom of each liner.

3. Chill the Crusts: Place the muffin tin with the pressed crusts into the refrigerator while you prepare the filling. This helps the butter firm up and creates a stable base for your cheesecake.

4. Create the Creamy Filling: In a large mixing bowl, using an electric mixer, beat the softened cream cheese until it’s smooth and free of lumps. Gradually add the powdered sugar and continue beating until fully incorporated and fluffy.

5. Add the Lemon Flavor: Pour in the heavy cream, fresh lemon juice, lemon zest, and vanilla extract. Beat on medium-high speed until the mixture is light, fluffy, and holds soft peaks. Be careful not to overmix, but ensure everything is well combined and the filling is thick.

6. Fill the Cups: Spoon or pipe the lemon cheesecake filling evenly over the chilled graham cracker crusts in each muffin liner. You can use a spoon for a rustic look or a piping bag for a neater finish.

7. Set and Chill: Return the muffin tin to the refrigerator and chill for at least 2 hours, or until the cheesecakes are firm. For the best results, an overnight chill is even better. The longer they chill, the firmer and more stable they will be.

8. Serve and Enjoy: Once fully set, carefully remove the mini cheesecakes from the muffin tin by lifting the paper liners. Peel off the liners just before serving. Garnish with fresh berries or a dollop of whipped cream if desired.