In a food processor, pulse together the graham cracker crumbs, melted butter, and sugar until the mixture resembles wet sand. Line a cupcake tin with paper liners, then press the crumb mixture firmly into the bottoms, creating an even layer. Freeze the crusts for about 15 minutes, allowing them to set while you prepare the filling.

In a medium bowl, whip the heavy cream using a hand mixer until stiff peaks form, taking about 3-5 minutes. In a separate large bowl, combine the softened cream cheese, tequila, triple sec, lime juice, lime zest, and sugar. Beat until smooth and creamy, ensuring there are no lumps, before gently folding in the whipped cream to maintain its airy texture.

Once the crusts have set, remove them from the freezer. Using a spoon or piping bag, fill each crust with the cheesecake mixture, smoothing the tops for an even surface. Return the mini margarita cheesecakes to the freezer, where they need to chill for at least 2 hours, allowing them to firm up nicely for easy serving.

To release the mini margarita cheesecakes from the tin, place the cupcake pan on a warm, damp towel for a minute to loosen them. Carefully run a knife around the edges of each cheesecake to help them pop out cleanly. Garnish with lime slices or additional lime zest, adding a festive touch, and they are ready to delight your guests!