Preheat your oven to 325°F and line a muffin tin with paper liners.
Mix the crushed graham crackers and melted butter in a small 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, then remove from the oven to cool slightly.
Beat the cream cheese and sugar together in a large mixing bowl until smooth.
Add the eggs one at a time, mixing on low speed until just incorporated.
Stir in the fresh lime juice, lime zest, and lime extract until well combined.
Divide the filling evenly into the prepared muffin liners.
Bake for 15-20 minutes or until the centers are set.
Cool to room temperature then refrigerate for at least 3 hours before serving.