In a mixing bowl, combine graham cracker crumbs and granulated sugar. Pour in melted butter and mix until resembling damp sand. Press firmly into mini muffin liners and chill for about 20 minutes.

Beat softened cream cheese in a separate bowl until creamy. Gradually add powdered sugar, vanilla extract, and lemon juice, mixing until smooth with no lumps.

In a chilled bowl, whip heavy cream with a tablespoon of granulated sugar until stiff peaks form, about 2-3 minutes.

Fold whipped cream into cream cheese mixture gently to maintain volume. Add pink gel food coloring and mix until color is uniform.

Spoon or pipe the cheesecake filling into the chilled crusts, smoothing tops. Cover with plastic wrap and refrigerate for at least 3 hours.

Before serving, whip more cream with powdered sugar until soft peaks form. Pipe swirls on each cheesecake bite and sprinkle with pink sanding sugar if desired.