In a food processor, blend graham cracker crumbs, melted unsalted butter, and sugar until the mixture resembles wet sand. Press the crumb mixture evenly into the bottoms of cupcake tins and freeze for 30 minutes.

Whip the heavy cream with sugar until it reaches stiff peaks. In another bowl, combine softened cream cheese, tequila, triple sec, lime juice, lime zest, and sugar. Mix until smooth, then gently fold in the whipped cream.

Distribute the creamy filling into each prepared crust and smooth the tops. Freeze for at least 2 hours to firm up.

To serve, run a hot towel around the outside of each tin to release the cheesecakes. Garnish with lime slices or lime zest.