Prepare the Crust: In a medium bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until the crumbs are evenly moistened.

Assemble the Crust Base: Divide the crumb mixture evenly among 6 small serving glasses or ramekins (about 1/4 cup mixture per cup). Press the mixture down firmly into the bottom of each glass to create a compact base.

Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese with an electric mixer until light and fluffy (about 2 minutes). Gradually add the sifted powdered sugar, vanilla extract, and lemon juice, beating until smooth.

Whip the Cream: In a separate, chilled bowl, whip the cold heavy whipping cream until stiff peaks form. Gently fold about one-third of the whipped cream into the cream cheese mixture to lighten it, then fold in the remaining whipped cream until just combined. Do not overmix.

Layer and Chill: Spoon or pipe the cheesecake filling evenly over the crust in each of the 6 cups. Smooth the tops slightly. Refrigerate for at least 2 hours, or until firm.

Prepare and Top: Just before serving, gently mix the peach preserves/jam with the diced peach slices. Spoon the peach mixture generously over the chilled cheesecake filling in each cup.