Crust: combine crushed graham crackers, 3T sugar, cinnamon, melted butter. Line cupcake liners in cupcake tins. Fill liners w/ 1/4 mixture. Press them at the bottom of the liners using shotglass. Preheat oven 325 degrees. Bake crust for 5 mins. Set aside and cool.
Cream cheese: Beat cream cheese, 1 1/4 cup sugar, vanilla extract until fluffy. Add one egg at a time. Add lemon 3T lemon juice. Beat until smooth. Fill cupcake liners w/ cream cheese batter til 3/4 full. Bake for 22 mins. Refrigerate for 4 hrs.
Blueberry toppings: Combine blueberry preserves, 1/4 sugar, 1T lemon juice and cornstarch in a saucepan. Cook over medium heat until thick. Set aside and cool.
Decorating cupcakes: shake whip cream and spray on top of cupcakes and decorate with blueberry in the middle.