Prepare the crust: In a food processor, pulse graham crackers until finely crushed. Mix with melted butter and sugar until fully combined. Press about 2 tablespoons of the crust mixture firmly into the bottom of each muffin liner. Chill in the refrigerator for 10 minutes to set.

Make the berry puree: Blend fresh berries with sugar and lemon juice until smooth. Strain through a sieve to remove seeds if desired. Set aside.

Whip the filling: Beat cream cheese and powdered sugar until smooth and creamy. Add vanilla extract and mix well. In a separate bowl, whip heavy cream until stiff peaks form, then gently fold it into the cream cheese mixture until fully incorporated.

Assemble the cheesecakes: Spoon the cheesecake filling onto the chilled crusts, filling each liner about ¾ full. Add a small dollop of berry puree on top of each cheesecake. Use a toothpick to gently swirl the puree into the filling.

Chill and serve: Refrigerate for at least 4 hours or overnight until fully set. Remove from liners before serving. Garnish with fresh berries if desired and enjoy!