1. Preheat the oven to 325°F and line a 12 cup muffin pan with paper liners or lightly grease a mini cheesecake pan.

2. In a bowl combine the graham cracker crumbs, 2 tablespoons of the granulated sugar, and melted butter until the mixture resembles damp sand.

3. Divide the crumb mixture evenly among the cups and press firmly into an even layer to form crusts. Bake for 5 to 6 minutes, then set aside to cool slightly.

4. In a large mixing bowl beat the 16 ounces of softened cream cheese until completely smooth, scraping the bowl as needed.

5. Add the remaining 1/2 cup granulated sugar and mix until light and fluffy, then blend in the sour cream, vanilla, lemon zest, and salt.

6. Add the eggs one at a time, mixing on low speed just until combined and no streaks remain, being careful not to overbeat.

7. Spoon or pour the cheesecake batter over the baked crusts, filling each cup almost to the top, and gently tap the pan on the counter to release air bubbles.

8. Bake for 15 to 18 minutes, or until the edges are set and the centers still have a slight wobble when the pan is gently shaken.

9. Turn off the oven, crack the door, and let the cheesecakes rest inside for 10 minutes before transferring the pan to a wire rack to cool completely.

10. Once cool, refrigerate the cheesecakes for at least 2 hours or until thoroughly chilled and firm.

11. For the topping, beat the 4 ounces softened cream cheese until smooth, then add powdered sugar and vanilla and mix until thick and creamy.

12. Slowly pour in the cold heavy cream while beating on medium high until the frosting is thick, fluffy, and holds stiff peaks.

13. Tint the frosting with green gel food coloring until you reach your desired Christmas tree shade.

14. Transfer the frosting to a piping bag fitted with a star tip and pipe tall swirls onto each chilled cheesecake to resemble small trees.

15. Decorate the trees with holiday sprinkles and a light sprinkle of extra graham cracker crumbs, then serve or chill until ready to enjoy.