Preheat your oven to 325°F (163°C) and line a muffin tin with paper liners.
In a mixing bowl, combine the crushed graham crackers and melted butter. Mix until well combined, then press about 1 tablespoon of the mixture into the bottom of each muffin liner to form the crust.
In a separate bowl, beat the softened cream cheese until smooth. Add the Greek yogurt, vanilla protein powder, honey (or maple syrup), vanilla extract, lemon juice, and salt. Mix until fully combined and creamy.
Spoon the cheesecake mixture evenly over the crusts in the muffin tin, filling each liner about 3/4 full.
Bake in the preheated oven for 15-18 minutes, or until the edges are set but the centers are slightly jiggly.
Remove from the oven and let cool at room temperature for about 30 minutes. Then, refrigerate for at least 2 hours to fully set.
Serve chilled, and enjoy your mini protein cheesecakes!