Preheat your oven to 350°F. Line a muffin pan with 12 paper liners.

Mix the graham cracker crumbs, sugar, and melted butter until combined and crumbly. The mixture should resemble wet sand.

Divide and press the crumb mixture firmly into the bottom of each muffin liner.

Bake the crusts for 7-10 minutes, then remove from the oven and set aside to cool slightly.

In a large bowl, beat the softened cream cheese until smooth.

Add the sugar, lemon juice, and vanilla extract until well combined.

Incorporate the eggs by adding them one at a time, beating them at low speed until they are combined. Avoid overmixing.

Spoon the cheesecake filling over the crusts, filling each cup almost to the top.

Bake for 17-23 minutes, or until the centers are set but still slightly jiggly.

Let the cheesecakes cool to room temperature, then chill in the refrigerator for a minimum of 2 hours before serving. Optionally, top with whipped cream.