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1. In a medium mixing bowl, combine the graham cracker crumbs and granulated sugar. Stir until well mixed.
2. Pour in the melted butter and mix until the crumbs are evenly coated and resemble wet sand.
3. Line a muffin tin with cupcake liners or grease with butter/cooking spray.
4. Evenly distribute the crust mixture into the muffin cups, pressing down firmly.
5. Chill in the refrigerator for 10-15 minutes while preheating the oven to 350°F (175°C).
6. In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
7. Add granulated sugar and beat until well combined.
8. Add sour cream, eggs, lemon juice, lemon zest, and vanilla extract. Beat on low speed until just combined.
9. Taste and adjust lemon flavor if desired.
10. Pour the cheesecake filling over the crusts, filling each cup about 3/4 full.
11. Tap the muffin tin on the counter to remove air bubbles.
12. Bake for 18-20 minutes until edges are set and center has a slight jiggle.
13. Turn off the oven and let the cheesecakes cool in the oven for 30 minutes.
14. Cool to room temperature, then refrigerate for at least 2 hours, or until fully set.
15. Carefully remove the cheesecakes from the muffin tin by lifting them out of the cupcake liners.
16. Top each cheesecake with a dollop of whipped cream, a sprinkle of lemon zest, and fresh berries if desired.
17. Serve immediately and enjoy the refreshing burst of lemon flavor!

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