Preheat the oven to 350°F (175°C).

In a bowl, combine the graham cracker crumbs and melted butter. Press the mixture into the bottom of cupcake liners in a muffin tin.

In a separate bowl, beat together the cream cheese and sugar until smooth. Add the egg, lime zest, lime juice, and vanilla extract; mix until well combined.

Pour the cheesecake filling over the crusts in the muffin tin.

Bake for 20-25 minutes until set.

While the cupcakes are cooling, make the blueberry topping by simmering the blueberries, sugar, and lime juice in a saucepan until the blueberries burst and the mixture thickens slightly.

Once the cupcakes have cooled, top them with the blueberry sauce.

Refrigerate for at least an hour before serving.