Preheat your oven to 350°F (175°C) and line a 12-count muffin pan with paper liners.

Pulse graham crackers into fine crumbs; mix with granulated sugar and melted butter, then press into muffin liners. Refrigerate for 15 minutes.

Whip cold heavy cream in a mixing bowl until stiff peaks form, about 3-5 minutes, and set aside.

Beat cream cheese with sugar until smooth. Add sour cream, lime zest, key lime juice, and salt. Mix until lump-free.

Gently fold in the whipped cream into the cream cheese mixture until uniform.

Transfer the filling into the crusts using a piping bag or spoon, filling each muffin liner evenly.

Chill the cheesecakes for approximately 3 hours until set.

Whip more heavy cream with sugar until soft peaks form for the topping.

Dollop or pipe whipped cream onto each cheesecake and garnish with lime slices before serving.