Combine the graham cracker crumbs with melted butter in a bowl until the mixture resembles wet sand.
Divide the crumb mixture evenly among your jars, pressing down gently with the back of a spoon to form a firm crust. Place the jars in the fridge for 10 minutes to set.
In a mixing bowl, beat the softened cream cheese with sugar and vanilla until smooth and creamy, about 2 minutes. The mixture should look fluffy and slightly pale.
Add the lemon juice to the cream cheese mixture and beat again until fully combined, brightening the flavor and making the mixture slightly thinner.
In a separate bowl, whip the heavy cream until soft peaks form, listening for a gentle swoosh and watching it turn silky and smooth.
Gently fold the whipped cream into the cream cheese mixture using a spatula, folding just until fully combined and fluffy.
Spoon or pipe the creamy filling over the chilled crusts, filling each jar nearly to the top and smoothing the surface with the back of a spoon.
Cover the jars loosely and chill in the fridge for at least 4 hours, or overnight if possible, to allow the flavors to meld and the filling to set.
Just before serving, garnish with fresh berries or your favorite toppings for a burst of color and flavor.
