In a small bowl, beat together with an electric mixer the cream cheese, sugar, vanilla and lemon juice. Beat until fluffy and well-combined, about 1 minute. Finally, beat in the graham cracker crumbs.
Scoop out small scoops of the cheesecake batter (about 2 teaspoons each), and place it on a small cookie sheet. Place the sheet in the freezer for about an hour to firm up.
When the cheesecake truffles are firm, combine the other graham cracker crumbs in a small bowl with the melted butter. Have ready on the side.
Take each truffle, roll it gently in your hands to make it a perfect ball, and then roll it in the graham cracker crumbs.
Place each truffle back on a serving plate. Use the tip of your pinky to make a tiny indent in each truffle, and fill each with a cherry.
Keep chilled until serving.