1-In a small bowl, combine the graham: In a small bowl, combine the graham cracker crumbs, melted butter, and sugar until evenly moistened.
2-Divide the crumb mixture evenly among four: Divide the crumb mixture evenly among four dessert cups and gently press it into the bottom of each glass.
3-In a large bowl, beat the heavy: In a large bowl, beat the heavy whipping cream until stiff peaks form. Set aside.
4-In another bowl, beat the softened cream: In another bowl, beat the softened cream cheese, sugar, and vanilla until smooth and creamy.
5-Gently fold the whipped cream into the: Gently fold the whipped cream into the cream cheese mixture until fully combined and fluffy.
6-Toss the diced peaches with the lemon: Toss the diced peaches with the lemon juice and optional sugar if needed.
7-Spoon a layer of the cream cheese: Spoon a layer of the cream cheese mixture over each graham cracker crust.
8-Add a layer of diced peaches: Add a layer of diced peaches.
9-Repeat with another layer of cream filling: Repeat with another layer of cream filling if desired, then finish with fresh peaches on top.
10-Cover and refrigerate for at least 2: Cover and refrigerate for at least 2 hours before serving.
11-Garnish with whipped cream, fresh peach slices,: Garnish with whipped cream, fresh peach slices, graham cracker crumbs, mint leaves, or a drizzle of honey if desired.