Line a muffin tin with 12 muffin liners.

In a food processor, add graham crackers and pulse to make into fine crumbs.

In a bowl, add graham cracker crumbs, sugar, and butter. Mix together well into a consistency of wet sand. Spoon 1 ½ tablespoons of mixture into each liner and pack down tightly.

Optional: bake crust in the oven at 350 degrees Fahrenheit for 5 minutes to set crust and make less crumbly when eating.

In a stand mixer bowl or bowl with hand mixer, whip the heavy cream on medium-high speed until it forms stiff peaks, approximately 2 to 3 minutes. Scrape into another bowl and set aside.

Add cream cheese and sugar to the stand mixer bowl and beat on medium speed till smooth, approximately 2 to 3 minutes. Add yogurt, zest, juice, and vanilla and beat on medium-high speed for 1 minute.

Fold the whipped cream into the cream cheese mixture, being careful not to deflate the cream.

Spoon the filling into the liners on top of the crusts, approximately 2 tablespoons per crust. Smooth out the top.

Cover the muffin tin with plastic wrap or foil and refrigerate at least 3 hours.

When ready to serve, eat as is or add optional toppings.