1. Preheat the oven to 325°F (160°C) and line a muffin tin with cupcake liners.
2. In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
3. Press the crust mixture into the bottom of each cupcake liner and bake for 5 minutes, then set aside to cool.
4. In a mixing bowl, beat the cream cheese and sugar until smooth and creamy.
5. Add the egg, lemon juice, lemon zest, and vanilla extract, then mix until fully incorporated.
6. Spoon the cheesecake filling over the cooled crusts, filling each cup almost to the top.
7. Prepare the raspberry swirl by puréeing fresh raspberries or mixing raspberry preserves with optional honey or maple syrup.
8. Drop small amounts of the raspberry mixture onto each cheesecake cup and gently swirl with a toothpick or skewer.
9. Bake for 15-18 minutes, or until the centers are set and slightly firm.
10. Let the cheesecake cups cool completely, then refrigerate for at least 2 hours.
11. Before serving, garnish with fresh raspberries and optionally sprinkle powdered sugar for added sweetness.
12. Store in the refrigerator for up to 5 days or freeze for longer storage.