Preheat oven to 350 degrees.
Crush graham crackers in food processor. Combine graham crackers, 3tbsp melted butter and 1tbsp of granulated sugar. Fill the bottom of each cavity with about a tablespoon of graham cracker crumbs. Tip: use a spice jar or small kitchen tool to firmly press the graham crackers into the pan.
In a large mixing bowl beat together cream cheese and sugar.
Add eggs, one at a time, and vanilla extract until well combined. Beat until mixture is light and fluffy.
Pour cream cheese mixture into pan 3/4 of the way full.
Bake for 12-15 minutes. Turn off oven, leave door slightly open and allow cheesecakes to cool for 5 minutes before removing from oven. Cool completely on wire rack.
Whisk together sugar and cream in a cold bowl until stiff peaks form.
Top each cheesecake with a teaspoon of lemon curd. Pipe whipped cream on top. Chill until ready to serve.