In a medium bowl, combine 1 cup of crushed graham crackers, ¼ cup of granulated sugar, and ½ cup of melted salted butter. Mix until the ingredients are well combined and resemble wet sand. Evenly press this mixture into the base of individual serving cups or a large dish, creating a firm crust. Place the crust in the refrigerator to set while you prepare the mousse.

In a small bowl, sprinkle 1 tablespoon of unflavored gelatin powder over 3 tablespoons of cold water. Let it sit undisturbed for about 5 minutes until the gelatin absorbs the water and swells, creating a gel-like texture.

In a large mixing bowl, whip 1 cup of heavy cream on medium speed until soft peaks form, typically around 3-4 minutes. Gradually add ½ cup of powdered sugar and continue to beat until stiff peaks form. In a separate bowl, blend 8 ounces of softened cream cheese until smooth, then mix in ¼ cup of fresh lemon juice and ½ cup of lemon curd, followed by the bloomed gelatin until fully combined.

Gently fold the whipped cream into the lemon mixture using a spatula, careful not to deflate the mixture.

Spoon the mousse mixture over the prepared graham cracker crust in each cup. Smooth the tops with a spatula and cover the cups with plastic wrap or lids. Refrigerate for at least 2 hours.

When ready to serve, garnish each cup with sweetened whipped cream, lemon wedges, blueberries, and mint.