In a food processor, pulse honey graham crackers into fine crumbs. Transfer to a mixing bowl and combine with melted butter and sugar. Spoon mixture into muffin liners and press to form crust. Chill for 10 minutes.

Make the berry swirl by blending berries, powdered sugar, and lemon juice until smooth. Strain if desired and set aside.

Beat cream cheese and powdered sugar on medium speed until smooth. Add vanilla and mix. In another bowl, whip heavy cream until stiff peaks form and fold into the cream cheese mixture.

Fill each muffin liner with the filling. Top with berry puree and swirl with a toothpick.

Cover the muffin tin with plastic wrap and refrigerate for at least 4 hours. Serve chilled, topping with fresh berries or whipped cream if desired.