In a medium bowl, combine graham cracker crumbs, melted butter, and sugar, mixing until well combined and sandy in texture. Press firmly into the bottom and up the sides of a tart pan. Chill in the refrigerator for at least 1 hour.

Using a stand mixer, beat the cold heavy whipping cream and vanilla extract on medium-high speed until stiff peaks begin to form, about 4-5 minutes. In a separate bowl, cream the softened cream cheese and powdered sugar until smooth and creamy, then add lemon zest and juice and mix until fully incorporated.

Gently fold the whipped cream into the cream cheese mixture using a spatula, being careful not to deflate the whipped cream. Continue folding until there are no visible streaks remaining.

Spread the cream cheese filling evenly over the chilled crust, then artfully arrange fresh berries on top. Refrigerate the tart for at least 1 hour before serving.

Slice the tart into wedges and present on a beautiful platter. Garnish with powdered sugar or honey if desired.