Step 1: Line a 12-cup muffin tin with paper liners. Set aside.
Step 2: In a medium bowl, combine the graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined and the crumbs are moistened.
Step 3: Divide the crumb mixture evenly among the muffin liners (about 1.5-2 tablespoons each). Press firmly into the bottom of each liner using the back of a spoon or a small glass. Place the muffin tin in the refrigerator to chill while you prepare the filling.
Step 4: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar and beat until fully incorporated and light.
Step 5: Stir in the vanilla extract and lemon juice (if using).
Step 6: In a separate, chilled bowl, whip the cold heavy cream with an electric mixer on medium-high speed until stiff peaks form.
Step 7: Gently fold the whipped cream into the cream cheese mixture until no streaks remain and the mixture is light and fluffy.
Step 8: Spoon the cheesecake filling evenly over the chilled crusts in the muffin tin. Smooth the tops with a spoon or offset spatula.
Step 9: Refrigerate the mini cheesecakes for at least 3 hours, or until thoroughly set. For best results, chill overnight.
Step 10: Once set, top each cheesecake with a generous spoonful of cherry pie filling. Garnish with a fresh cherry or a dollop of whipped cream, if desired, before serving. Carefully peel off the paper liners.