Preheat oven to 325°F (163°C) and line a 12-cup standard muffin tin with paper liners.

In a small bowl, combine graham cracker crumbs, 2 tablespoons sugar, and melted butter until the texture resembles wet sand.

Press approximately 1 tablespoon of the crust mixture into the bottom of each liner, packing it down firmly.

Bake the crusts for 5 minutes, then remove from the oven and set aside to cool slightly.

In a medium bowl, beat the cream cheese and 1/4 cup sugar with an electric mixer until smooth and lump-free.

Add the egg, lemon zest, lemon juice, and vanilla extract; mix on low speed until just combined, avoiding over-incorporation of air.

Divide the cheesecake batter evenly among the 12 muffin cups, filling each about 3/4 full.

Bake for 15 to 18 minutes, or until the edges are set and the centers have a slight jiggle.

Cool the tarts completely in the pan on a wire rack at room temperature.

Refrigerate the tarts for at least 4 hours to fully set.

Before serving, top each mini cheesecake with 1 teaspoon of lemon curd and optional extra zest.