In a mixing bowl whisk together graham cracker crumbs and sugar.
Pour in butter and stir until evenly moistened. Divide mixture among 8 – 10 dessert cups and lightly press into an even layer, set aside.
Pour lemon juice and water into a small bowl.
Sprinkle gelatin evenly over top, let rest 5 minutes. Meanwhile, whip heavy cream in a medium mixing bowl until soft peaks form.
Add in 1/3 cup of the powdered sugar, tint with yellow food coloring if desired and whip until stiff (but not lumpy) peaks form (shake cream from beaters, no need to clean).
In a separate large mixing bowl whip cream cheese until smooth and fluffy.
Mix lemon curd and remaining 2/3 cup powdered sugar into cream cheese mixture.
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