GRAHAM CRACKER CRUST: In a large bowl, mix together graham cracker crumbs, sugar, and melted butter. Firmly press mixture into the bottom and up the sides of a 9-inch pie plate, Springform pan OR divide among eight (8 oz.) mason jars.
CHEESECAKE: In a large bowl, using an electric mixer, beat cream cheese and sweetened condensed milk until smooth and creamy. Add lemon juice and vanilla extract, beat until well combined.
Pour or pipe cream cheese mixture over graham cracker crust. Refrigerate for 3-4 hours until firm. Top with fresh fruit and serve.