Using a hand or stand mixer, beat the cream on high speed until stiff peaks form. Transfer the whipped cream to a second bowl and set aside.
Add cream cheese and powdered sugar to the original mixing bowl. Again using the hand or stand mixer, beat them together until smoothly combined and slightly fluffy. Add the lemon curd, juice, and zest. Beat for about 30 seconds on medium, then for 2-3 minutes on high speed, until mixture is smooth. If using food coloring to brighten the yellow, beat it in now.
Using a rubber spatula, gently fold in the whipped cream, and mix just until no streaks remain. Set aside.
To make the crust, combine graham cracker crumbs, sugar, and melted butter. Divide evenly among serving dishes, then top with the mousse. Refrigerate for at least 2 hours, or overnight, until ready to serve. Garnish as desired with additional whipped cream, lemon zest, or fresh berries.
The number of servings depends entirely on your preference and what serving dishes you opt to use. See notes in the "Tips" portion, above, for a few examples and suggestions!