Mini Key Lime Pie Cheesecakes

In a mixing bowl, stir together the graham cracker crumbs, granulated sugar, and melted butter. Portion the crumbs into the mini cheesecake pan using a medium cookie scoop. Firmly press the crumbs into the bottom of the pan to form the crust. Set aside.
In another mixing bowl, use an electric hand mixer to whip the heavy cream until stiff peaks form. Set aside.
In a separate large bowl, use an electric hand mixer to cream the cream cheese with until smooth. Add the sweetened condensed milk, key lime juice and zest, and mix on medium speed until well combined and smooth. Gently fold in the whipped cream using a spatula until well combined and smooth.
Fill a piping bag with the key lime cheesecake mixture and pipe it onto the graham cracker crusts, slightly above the top of the pan. Chill the cheesecakes in the refrigerator for 12 hours or overnight. After chilling, remove the cheesecakes from the pan.
In a bowl with an electric mixer, whip the heavy cream, powdered sugar and vanilla extract until stiff peaks form. Fill a piping bag fitted with a Wilton 1M piping tip with the whipped cream, and pipe a dollop of whipped cream onto each of the cheesecakes. Add a slice of key lime to the top of each cheesecake.