Line a muffin tin with paper liners. 

In a food processor, process together graham crackers and sugar until crumbs. Then add melted butter and pulse until butter is combined. 3 to 4 pulses. You can also play graham crackers in a large baggie removing the air and crush graham crackers using a rolling pin. Spoon evenly into the bottoms of the paper liners. Press the crumbs in each cup to form an even crust.

Microwave cream cheese in a microwavable bowl for one minute. In a large mixing bowl, beat cream cheese and sugar on high until smooth, approximately 2 to 3 minutes. Scrape down bowl is needed. Add in sour cream, sweetened condensed milk, Lemon juice and vanilla and beat until incorporated, about 1 minute.

In a separate large bowl, beat heavy whipping cream on high until stiff peaks are formed, about 3 to 4 minutes.

Fold whipped cream into cream cheese just until both are combined. Using a medium cookie/ ice cream scoop, place approximately two scoops of cream cheese mixture over graham cracker crust in paper liners. Smooth out tops with spatula or back of the spoon.

Refrigerate for five hours covered with saran wrap.