Preheat your oven to 325°F (165°C) and line a muffin tin with high-quality paper cupcake liners.
Combine the finely ground graham cracker crumbs with melted butter in a medium mixing bowl until the mixture resembles wet sand.
Press one tablespoon of the crust mixture firmly into the bottom of each muffin liner.
Bake the crusts for five minutes to set the structure.
Beat the softened cream cheese and granulated sugar together until perfectly smooth and creamy.
Add the eggs one at a time, mixing gently to avoid incorporating too much air.
Fold in the fresh lime juice and lime zest until fully incorporated.
Divide the filling evenly into the prepared muffin liners.
Bake for 15-20 minutes or until the edges are set but the center remains slightly wobbly.
Cool at room temperature before refrigerating for at least 4 hours, or ideally overnight, to allow flavors to meld.