In a mixing bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated and have a wet sand-like texture.

Line a muffin tin with paper muffin liners. Press about 1 tablespoon of the graham cracker mixture into the bottom of each liner to form a crust. Use the back of a spoon to pack it firmly. Set aside.

In another mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

Gradually add the powdered sugar, vanilla extract, lemon juice, and lemon zest. Continue mixing until fully combined and smooth.

In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until combined.

Spoon the lemon cheesecake filling into each lined muffin cup, filling them almost to the top. Smooth the tops with a rubber spatula.

In a small saucepan, combine the fresh raspberries and 2 tablespoons of sugar over medium heat. Stir gently until the raspberries break down slightly and release their juices, about 3-5 minutes. Remove from heat and let cool slightly.

Once the raspberry mixture is cooled, spoon it over the tops of each mini cheesecake.

Cover the muffin tin with plastic wrap and refrigerate for at least 2 hours, or until set.

Once set, carefully remove the mini cheesecakes from the muffin tin and serve chilled.