Preheat your oven to 325°F (163°C) and line a 12-cup muffin tin with cupcake liners or silicone cups.

In a medium bowl, combine graham cracker crumbs with granulated sugar and melted butter. Press into the bottom of each muffin cup.

Bake the crusts in the preheated oven for about 8 minutes until the edges are slightly golden. Let cool.

In a large bowl, beat cream cheese with sugar until smooth. Incorporate eggs one at a time. Add sour cream, lemon juice, lemon zest, vanilla extract, and salt, mixing until silky.

Spoon the filling over the pre-baked crusts and bake for 18-20 minutes until centers are set with a slight jiggle.

Let mini cheesecakes cool in the pan for 10 minutes, then transfer to a wire rack and chill in the refrigerator for at least 2 hours before serving.