Key Lime Cheesecake Cupcakes

I felt the need to post a cupcake recipe, since I've dubbed myself the Cupcake Chemist and whatnot, so here's a yummy one!  These little guys are light and creamy, and a nice way to take a break from the cold winter days and visit a place a little more tropical.  When I made them last, the grocery store didn't actually have Key limes, but I just used what they had and no one seemed to notice the difference. :)

Ingredients
12 foil liners for cupcake pans
3/4 cup graham cracker crumbs
3 tablespoons butter, melted
8 ounces reduced-fat cream cheese, at room temp
1 can low-fat sweetened condensed milk
1/2 cup Key lime juice (about 3 medium sized limes)
1 8-ounce container frozen whipped topping, thawed (I prefer the lite variety)
Thin lime twists, for garnish (optional)

Directions
Line cupcake tin with foil liners and set aside.  Place the graham cracker crumbs and melted butter into a bowl and stir to combine.  Spoon about 1 tablespoon of graham cracker mixture into each liner, then press down with your fingers to make a crust.  Save some of the graham cracker crumbs to sprinkle on the top of the cupcakes for garnish and overall fancy-factor.  Place cream cheese in a large mixing bowl and beat with electric mixer on low until creamy.  Turn off mixer, then add sweetened condensed milk and lime juice.  Mix at medium speed until just combined.  Add one cup of whipped topping, then blend at low speed to combine, about 15 seconds.  Spoon lime mixture on top of the crusts in the foil liners until full.  Cover cupcake tin with plastic wrap and place in freezer until firm, 2-3 hours.  Once firm, remove cupcakes from freezer and thaw for about 15 minutes before serving.  To serve, remove foil liners, add a dollop of whipped topping, some graham cracker crumbs, and a lime twist for garnish.  Then enjoy a delicious cool treat that will remind you of summertime!

Helpful Notes
- I made my graham cracker crumbs by taking some old, semi-stale graham crackers I had and blending them in my food processor for awhile.  Once they were crumb-sized, you couldn't tell how stale they originally were. :)

- When I made these, I didn't do the extra dollop of whipped cream.  I added the graham cracker crumbs and lime twist to the top prior to freezing and everything still looked and tasted great.

- To make the lime twists, cut a lime into very thin slices.  Remove the fruit from the peel, then take the thin strip of lime peel and twist it around your finger a few times - instant fanciness.