1. In a medium bowl, combine graham cracker crumbs, sugar, cinnamon, and melted butter until the texture resembles wet sand.

2. Line a muffin tin with cupcake liners and press 1-2 tablespoons of crust mixture firmly into each liner. Chill for 10 minutes.

3. In a large bowl, beat softened cream cheese until smooth. Add powdered sugar, vanilla, and lemon juice; mix until fully combined.

4. In a separate bowl, whip cold heavy cream until stiff peaks form.

5. Gently fold whipped cream into the cream cheese mixture with a spatula until fully incorporated.

6. Spoon or pipe the cheesecake mixture over the chilled crusts, filling almost to the top. Smooth the tops.

7. Refrigerate for at least 4 hours or overnight to allow the cheesecakes to set.

8. Decorate with piped whipped cream, crushed peppermint candies, and festive sanding sugar before serving.