Line a 12-well mini muffin pan with muffin wrappers or line ring molds with parchment paper. If using a silicon muffin pan, grease it with baking spray.
Place graham crackers in a Ziploc bag and finely crush them using a rolling pin. (You can also use a food processor).
Transfer crushed crackers to a medium mixing bowl, add sugar and cinnamon, and mix well until thoroughly combined. Finally, add melted butter and continue mixing until fully incorporated and the mixture resembles wet sand.
Evenly distribute a tablespoon of the graham cracker mixture into the bottom of each cupcake well and press down with the bottom of a cup or back of a spoon to form the crust. When all 12 graham cracker crusts are flattened, put the pan in the refrigerator and move on to the cheesecake filling.
Beat the cream cheese and sugar using a hand mixer in a medium-large bowl until it's smooth and fluffy, about 3 minutes. Then add the sour cream, lemon juice and zest, and vanilla, and whisk until thoroughly combined.
Pour the heavy cream into a separate medium-large bowl and whisk it vigorously until thick and stiff peaks form, 5-8 minutes.
Pour the heavy cream in a separate medium-large bowl and whisk vigorously until it's thick with stiff peak is formed, about 5-8 minutes.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Evenly distribute the cheesecake filling on the graham cracker crusts until the liners are almost full.
Nicely smooth the top using the flat side of a spatula. Place cheesecake bites in the refrigerator and chill for 3-4 hours or overnight until completely set.
When you're ready to serve, remove cheesecake bites from wrappers, add your favorite pie topping, and enjoy!