In a mixing bowl, combine crushed graham crackers, granulated sugar, and melted butter, stirring until uniform. Press the crumb mixture into the bottom of serving cups or glasses.

In a small bowl, mix together fresh lemon juice and water. Sprinkle gelatin powder over the liquid and let it bloom for 5 minutes. Heat the mixture until the gelatin dissolves, then let it cool slightly.

In a separate bowl, whip the heavy cream on medium speed until soft peaks form. Gradually add powdered sugar and continue to beat until stiff peaks are achieved.

Beat the softened cream cheese until smooth. Add lemon curd and cooled gelatin mixture, mixing until thoroughly combined.

Gently fold the whipped cream into the cream cheese mixture until no streaks remain.

Spoon or pipe the mousse into the prepared graham cracker crusts and chill in the refrigerator for at least 2 hours.

Right before serving, garnish with sweetened whipped cream, lemon wedges, blueberries, and mint.