Stir the crust: In a bowl, mix graham crumbs, melted butter, sugar, and a pinch of salt until it looks like wet sand.

Press and chill: Spoon 2–3 tablespoons of crumb mixture into the bottom of 6–8 small glasses or cups. Press down firmly with the back of a spoon. Chill for 10 minutes.

Whip the cream: In a cold bowl, beat the heavy cream to medium-stiff peaks. Set aside.

Make the base: In another bowl, beat softened cream cheese, powdered sugar, vanilla, lemon juice, and salt until smooth and fluffy.

Color it blue: Add blue spirulina or butterfly pea powder to the cream cheese mixture. Start small and increase until you reach a vivid but appetizing shade. Mix well.

Fold it together: Gently fold the whipped cream into the blue mixture in two additions. Keep it airy.

Fill the cups: Spoon or pipe the filling over the chilled crusts. Smooth the tops with a spoon or offset spatula.

Chill to set: Refrigerate for at least 2 hours, or up to overnight, until firm and sliceable with a spoon.

Garnish and serve: Top with berries, white chocolate, or a light sprinkle of edible glitter. Serve cold.