Gather all ingredients. Line a 12-cup muffin pan with muffin liners.

For crust, combine graham cracker crumbs, brown sugar, and melted butter in a small bowl until evenly combined.

Press 1 rounded tablespoon of crumb mixture evenly into the bottom of the prepared muffin pan. Freeze crusts until set while you prepare the filling, 15 to 20 minutes.

For the filling, beat the cold whipping cream in a medium bowl until stiff peaks form, 3 to 5 minutes. Set aside.

Beat cream cheese and sugar in a large bowl on medium-high speed until smooth and creamy, about 2 minutes.

Add the sour cream, lemon juice, and vanilla extract to the cream cheese mixture. Beat until combined, about 1 minute.

Fold in the reserved whipped cream, until just combined.

Place the filling in a resealable 1 quart plastic bag. Snip off the corner of the bag to create a 1/2-inch opening.

Pipe into prepared muffin pans, using about 2 1/2 tablespoons of mixture per cup. Smooth the tops as desired.

Refrigerate, covered, for 3 hours or up to 5 days. Top with fresh berries or toppings of your choice.