Heat oven to 325°F. Crush graham crackers in a plastic zippered bag and a rolling pin. Pour graham cracker crumbs into a medium-sized mixing bowl and add melted butter. Mix thoroughly, then add sugar vanilla extract and mix again.

Place cupcake liners in a muffin tin. Using a small spoon, add about two scoops of the graham cracker crumb mixture into each cupcake liner. Using your fingers, smash the crumbs down and along the sides of the cupcake liners. Bake for about 5 minutes. Allow to cool and set aside.

Add cream cheese and sugar into a large mixing bowl. Using an electric mixer, beat cream cheese & sugar until fluffy and light. Add eggs and vanilla and lemon extracts, beat until thoroughly combined. Add blueberries, using a rubber spatula, fold the blueberries into the batter.

Using a 3 Tablespoon cookie scoop, spoon cheesecake batter into cupcake liners. Bake for 20 to 25 minutes. Remove from cupcake tin and allow to cool on a cooling rack for at least 15 to 20 minutes.

Refrigerate for at least 4 hours or overnight. Remove from cupcake liners before serving.