Combine the graham cracker crumbs, 2 Tbsp sugar, and melted butter.

Divide the crumbs between 6 (8 oz sized) individual serving dishes such as – mini trifle or dessert dishes, glass custard dishes, etc.

Press the crumbs into the bottom of the dishes using the back side of a spoon. Place crusts in the fridge while you prepare the filling.

In large bowl, beat the 1/2 cup sugar and cream cheese until fluffy. Add the raspberry lemonade concentrate, lemon zest, and vanilla; beat until smooth and well combined.

Add food coloring to get it to a nice pink color. (You want it to be a little on the darker side because it will lighten up when you fold in the whipping cream)

In another bowl, beat the whipped cream and powdered sugar until medium or firm peaks form.

Set aside 1 1/2 cups of the whipped cream for topping the cheesecakes. Cover and refrigerate.

Add 1/3 of the remaining whipped cream to the cream cheese mixture and fold until combined. Add the remaining 2/3 of the whipped cream and fold until blended well.

Remove crusts from the fridge and divide the cream cheese mixture between the 6 dishes using a spoon.

Cover the dishes with plastic wrap and refrigerate for 2 to 8 hours.

Pipe or spoon some of the reserved 1 1/2 cups of whipping cream onto the top of each cheesecake. Top each with a raspberry.