In a medium saucepan, combine fresh lemon juice, granulated sugar, and room-temperature eggs, whisking until blended. Heat over low-medium, stirring until the mixture thickens (about 8-10 minutes) without boiling. Strain, stir in unsalted butter, cover with cling wrap, and chill.

Blend graham crackers into fine crumbs in a food processor. Combine with melted unsalted butter until moistened. Reserve some for garnish, distribute the mixture into cups, and press firmly to create the base.

Beat cream cheese with superfine sugar until smooth. Fold in the chilled lemon curd. Whip heavy cream to stiff peaks and fold into the cheesecake mixture.

Pipe half of the cheesecake mousse into each cup, smooth it out. Add a spoonful of lemon curd, then pipe the remaining mousse over it.

Chill assembled cups for at least 1 hour. Sprinkle with reserved graham cracker crumbs before serving and consider adding a sprig of mint for decoration.