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In a mixing bowl, whip the heavy cream until stiff peaks form. Set aside.
In another bowl, beat the softened cream cheese until smooth.
Add the granulated sugar, lemon zest, lemon juice, and vanilla extract to the cream cheese. Mix until well combined.
Gently fold the whipped cream into the cream cheese mixture until fully incorporated.
Spoon the mousse into serving glasses or bowls.
Chill the mousse in the refrigerator for at least 2 hours to set.
Before serving, garnish with graham cracker crumbs and lemon slices.
Enjoy your light and creamy Lemon Cheesecake Mousse!