Preheat your oven to 350°F. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Mix until well combined. Press the mixture into the bottom and up the sides of each muffin cup to form taco shells. Bake for 10-12 minutes or until golden brown. Let cool completely in the tin.

In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. In a separate bowl, whip heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.

In another bowl, toss fresh blueberries with lemon juice to enhance their flavor.

Spoon the cheesecake filling into the cooled taco shells, then top with the lemony blueberries. Serve immediately or chill in the refrigerator for about 30 minutes before serving.