Line muffin tins with 12 paper baking cups, or leave mini cheesecake pan unlined.
In a food processor, pulse graham crackers with melted butter until you’ve achieved wet sand consistency. Place 1 tbsp. of graham cracker mixture into each cup, gently patting into the bottom and sides of each cup.
In a large mixing bowl, beat cream cheese until fluffy. Mix in eggs one at a time. Add lemon juice and sugar. Beat until smooth and thoroughly combined.
Fill each baking cup 2/3 full with cream cheese mixture.
Bake in preheated oven for 15 minutes. Cool pan completely on a rack before removing cheesecakes.
Top with fresh berries, fruit pie filling, chopped nuts, or fresh whipped cream before serving, if desired.