In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add in the lime zest and juice, mixing well.

In another bowl, pour in the cold heavy whipping cream and beat until soft peaks form.

Gently fold the whipped cream into the cream cheese mixture along with powdered sugar and vanilla extract.

Stir in the miniature vegan marshmallows and green food coloring if desired.

In a small bowl, combine graham cracker crumbs, melted butter, and sugar.

Spoon the cheesecake mixture into dessert cups and sprinkle the graham cracker topping on top. Chill in the refrigerator for at least an hour before serving.