1. Line a standard 12-cup muffin pan with paper cupcake liners.

2. In a bowl, mix graham cracker crumbs, granulated sugar, and melted butter until well combined.

3. Spoon 1 to 1 1/2 tablespoons of crust mixture into each liner and press down firmly to compact.

4. Place pan in the refrigerator to chill the crust while preparing the filling.

5. In a separate bowl, beat cold heavy whipping cream until stiff peaks form. Set aside.

6. In another bowl, beat softened cream cheese until smooth.

7. Add powdered sugar, vanilla extract, and lemon juice to the cream cheese and beat until creamy.

8. Gently fold the whipped cream into the cream cheese mixture until fully combined.

9. Spoon the filling evenly over the chilled crusts and smooth the tops.

10. Chill in the refrigerator for at least 4 hours or overnight to set.

11. Once set, remove the liners and top with fresh berries, mint leaves, and a dusting of powdered sugar.

12. Serve chilled and enjoy!