In a mixing bowl, combine crushed graham crackers, melted unsalted butter, and sugar, stirring until well blended. Firmly press this mixture into the bottoms of muffin cups or your chosen dessert molds to form an even layer. Chill in the refrigerator for at least 30 minutes to set the crust while you prepare the filling.

In a clean mixing bowl, beat softened cream cheese and powdered sugar together until the mixture is smooth and fluffy, about 2-3 minutes. In a separate bowl, whip the chilled heavy cream to soft peaks. Gently fold the whipped cream into the cream cheese mixture, followed by adding the vanilla extract and lemon juice.

Once the crust has set, carefully spoon the cheesecake filling over the chilled crusts, smoothing the tops with a spatula for an even finish. Fill each mold about three-quarters full, leaving room for the dragon fruit layer on top.

In a bowl, mix pureed dragon fruit with dissolved gelatin or agar-agar, ensuring there are no lumps. If desired, add powdered sugar to sweeten the mixture. Whisk until perfectly blended into a vibrant pink consistency.

Remove the cheesecake-filled cups from the refrigerator and carefully spoon the dragon fruit mixture over the cheesecake layer. Chill the mini cheesecakes again for about 4 hours to ensure everything sets properly.

Once the cheesecakes have set, garnish each mini cheesecake with fresh dragon fruit cubes, mint leaves, or a dollop of whipped cream for an eye-catching presentation. Serve these delightful No-Bake Dragon Fruit Mini Cheesecakes chilled.