In a medium bowl, combine graham cracker crumbs, melted butter, and granulated sugar until the mixture resembles wet sand.

Press the crumb mixture firmly into the base and slightly up the sides of a 9-inch springform pan. Place in the refrigerator to set for 20 minutes.

In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth and free of lumps.

In a separate chilled bowl, whip the heavy cream until stiff peaks form.

Gently fold the whipped cream into the cream cheese mixture using a spatula, then stir in the vanilla extract and lemon juice.

Pour the cheesecake filling over the chilled crust and smooth the top with an offset spatula.

Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, until firm.

Carefully remove the sides of the springform pan. Pipe whipped cream dollops around the edge and top with mini chocolate eggs before serving.