Preheat the oven to 325°F (160°C).
In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Mix until well combined.
Line a muffin tin with paper liners and press about 1 tablespoon of the crumb mixture into the bottom of each liner to form the crust.
In a large mixing bowl, beat the softened cream cheese until smooth and creamy.
Add 1 cup sugar and vanilla extract to the cream cheese, and mix until well combined.
Add the eggs one at a time, mixing well after each addition.
Stir in the sour cream and lemon juice until smooth.
Pour the cheesecake batter over the crusts in the muffin tin, filling each liner about 3/4 full.
Bake in the preheated oven for 20-25 minutes, or until the centers are set but still slightly jiggly.
Remove from the oven and let cool at room temperature for about 30 minutes.
Refrigerate for at least 2 hours before serving.
Top with fresh berries if desired before serving.