Preheat oven to 325°F. Line a muffin pan with 12 paper liners.
In a small bowl, mix together the graham cracker crumbs and melted butter until moistened and clumpy. Press down into the bottom of each paper liner and bake 5 minutes.
In a large mixing bowl, beat together the cream cheese and sugar until smooth and creamy, about 2-3 minutes. Beat in the egg then beat in the vanilla, lime zest, lime juice, tequila, triple sec, and flour.
Spoon the batter into each liner and bake 20-25 minutes or until a toothpick inserted in the center comes out clean.
Cool completely at room temperature then chill in the refrigerator for at least 4 hours. Garnish with whipped cream, zest, and slices before serving.
For the Whipped Cream:
In a large mixing bowl (preferably a stand mixer with the whisk attachment), beat the cream on high speed until it thickens and soft peaks form (when you pull the beaters straight up, peaks will form but fall over).
Gradually add the powdered sugar and vanilla then continue beating on high speed until stiff peaks form (peaks will form but not fall over).