Key Lime Cheesecake Parfait

In a small bowl, combine graham cracker crumbs, sugar, and salt. Add melted butter and stir using a spatula until mixture begins to stick together. Set aside.
In the bowl of a food processor with whisk attachment fitted, whip heavy cream until stiff peaks form.Transfer to another bowl, then switch out the whisk attachment with the paddle attachment
Cream the sweetened condensed milk together with the cream cheese on medium-high speed until light and fluffy, about 4 minutes. Add the vanilla and the lime juice, zest, then beat an additional 1-2 minutes.
Pour whipped cream into the cream cheese mixture and fold gently until combined.
In 6 small glass jars ( or one container, if serving family- style) alternate layers of graham cracker crumbs with key lime cheesecake until you reach the top. Place lid(a) on and chill in the fridge for at least 2 hours or overnight. Garnish each cheesecake with extra graham cracker crumbs before serving and thinly sliced lime slices or wedges.