In a mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar. Stir until the mixture resembles wet sand. Firmly press this mixture into the bottom and up the sides of miniature tart pans, ensuring an even thickness. Place the tart shells in the refrigerator for about 15 minutes to set.

In another bowl, beat the softened cream cheese with powdered sugar using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes. Gradually add in freshly squeezed lemon juice, lemon zest, and vanilla extract, mixing until fully combined. The filling should be thick and creamy.

In a separate chilled bowl, whip the heavy whipping cream until stiff peaks form, about 3-5 minutes. Be careful not to over-whip, as you want the cream to remain fluffy.

Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful to maintain the airy texture.

Remove the chilled crusts from the refrigerator and spoon the lemon cheesecake filling into each tart shell, smoothing the tops. Return the tarts to the refrigerator for at least 2 hours to set.

Once the tarts have set, carefully remove them from the pans. Garnish with additional lemon zest, fresh berries, or whipped cream before serving chilled.