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

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

3. Divide the crust mixture between the muffin cups and press it down firmly. Chill the pan while you make the filling.

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

5. Add 1/2 cup powdered sugar, vanilla extract, and lemon juice, then beat again until creamy.

6. In a separate bowl, whip the heavy whipping cream with 2 tablespoons powdered sugar until soft to medium peaks form.

7. Gently fold the whipped cream into the cream cheese mixture until smooth and fluffy.

8. Spoon or pipe the filling over the chilled crusts and smooth the tops.

9. Refrigerate for at least 4 hours, or overnight, until the mini cheesecakes are set.

10. Before serving, top with whipped topping, holiday sprinkles, crushed candy canes, and maraschino cherry halves as desired.