Prepare the Muffin Tin: Line a 12-cup standard muffin tin with cupcake liners.

Make the Crust: In a small bowl, combine graham cracker crumbs, melted butter, and sugar (if using). Stir until the mixture is evenly moistened and holds its shape when pressed. Press 1-2 tablespoons of the mixture firmly into the bottom of each cupcake liner. A small, flat-bottomed object works well. Chill the crusts in the refrigerator while you make the filling.

Start the Filling: In a large mixing bowl, beat the softened cream cheese until it is completely smooth and creamy. Use an electric hand mixer or a stand mixer with the whisk attachment for the best results.

Add Flavor and Sweetness: Sift in the powdered sugar and add vanilla extract, optional raspberry extract, and lemon juice. Beat on medium speed until fully combined and light.

Color the Filling: Add the pink gel food coloring, a few drops at a time, and mix well on low speed until the desired velvet pink shade is achieved.

Make the Whipped Cream for Filling: In a separate, cold bowl, beat 1 cup of cold heavy whipping cream until stiff peaks form.

Fold the Filling: Gently fold the whipped cream into the pink cream cheese mixture until no white streaks remain. Be careful not to over-mix and deflate the batter.

Assemble and Chill: Fill the prepared cupcake liners with the cheesecake batter. Smooth the tops and gently tap the pan to release air bubbles. Chill for at least 4 hours, or overnight, until set and firm.

Prepare Topping and Garnish: Just before serving, make the stabilized whipped cream for the topping. Beat cold heavy whipping cream with powdered sugar and vanilla until stiff peaks form. Crush the freeze-dried raspberries.

Garnish and Serve: Carefully remove the cheesecakes from the muffin tin (keep liners on or off). Pipe or dollop the whipped cream onto each bite. Generously sprinkle with crushed freeze-dried raspberries. Serve immediately and enjoy!