Preheat your oven to 325°F (165°C).

1. Line a 12-cup muffin tin with paper cupcake liners.
2. In a small bowl, combine the graham cracker crumbs, sugar, and melted butter. Stir until the mixture resembles wet sand.
3. Divide the graham cracker mixture evenly among the muffin cups, pressing it down firmly to form the crust.
4. In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
5. Add sugar, eggs (one at a time), sour cream, lemon juice, lemon zest, vanilla extract, and salt. Beat until well combined and smooth.
6. Spoon the cream cheese mixture evenly into each muffin cup, on top of the graham cracker crusts.
7. Bake for 18-22 minutes, or until the edges are set and the center is slightly jiggly.
8. Remove the cheesecakes from the oven and let them cool in the pan for 10 minutes. Then, transfer them to a wire rack to cool completely.
9. Once cooled, refrigerate for at least 2 hours (or overnight) to let the flavors set.
10. Before serving, top each mini cheesecake with fresh whipped cream and a small lemon slice or zest, if desired.