Prepare the Crust:

1. Preheat the oven to 350°F (177°C). Line a regular-sized muffin pan with paper liners.
2. In a bowl, mix graham cracker crumbs with melted butter until the mixture resembles coarse sand.
3. Place 1-2 tablespoons of the crumb mixture into each muffin cup. Firmly press down with a 1/3 cup measure or similar tool.
4. Bake for 5 minutes, then remove from the oven and let cool while you prepare the cheesecake filling.

Make the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and granulated sugar with an electric mixer until smooth (1-2 minutes).
2. Mix in the vanilla extract and lemon juice.
3. Add the eggs one at a time, mixing just until the yolk breaks. Be careful not to overbeat to avoid air bubbles and cracking.
4. Evenly distribute the cheesecake batter among the muffin cups, filling them to the top.

Bake:

1. Bake for 15-17 minutes or until the centers are just slightly jiggly.
2. Let the cheesecakes cool to room temperature, then refrigerate for at least 4 hours, or overnight, loosely covered with plastic wrap.

Prepare the Whipped Cream:

1. In a chilled bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.

Serve:

1. Top each mini cheesecake with a dollop of whipped cream and garnish with a slice of lemon before serving.