First you need to preheat the oven to 350 F and line the muffin tin with cupcake liners. Set them aside.  

TO PREPARE GRAHAM CRACKER CRUST - you have to combine graham cracker crumbs, sugar, melted butter and cinnamon in a medium sized pan, and then divide the mixture between cupcake liners in a muffin tin, making sure that the mixture is pressed to the bottom.  Leave aside.  

TO PREPARE CHEESECAKE FILLING - you need to beat cream cheese and sugar in a large dish, using medium speed. You should beat them until the mixture gets smooth. Next, add eggs and vanilla and beat until it is combined, but not over mixed. Then, divide the cheesecake batter between the cupcake liners in the muffin tin and bake for 20 minutes. When they´re done, take them out of the oven and leave for a few minutes to cool in the muffin tin, then transfer them to a wire rack, so that they are cooled completely.

TO PREPARE RASPBERRY TOPPING - you need to put raspberries and sugar in a food processor and puree them until they become smooth. You need to sieve them next in order to eliminate seeds. Next, combine raspberry puree, cornstarch, lemon juice and zest in a pan and then cook at medium heat for about 5 minutes or until thickens. Leave the mixture to cool.

When cheesecakes and raspberry topping cool, you need to divide the raspberry topping between the cheesecakes by spooning mixture onto the top. Leave them to cool in the fridge for at least 4 hours. 

TO PREPARE WHIPPED TOPPING - start with beating heavy whipping cream with powdered sugar until stiff peaks form. Then take cheesecakes out of the fridge and remove cupcake liners.  Pipe the whipped cream onto the tops of the cheesecakes and top with fresh raspberry.