To make the crust: In a food processor, add the crushed graham crackers, butter, and cane sugar. Pulse until completely combined and there are no bits of graham cracker or chunks of butter and the mixture is uniform.

Transfer to the tart pan and spread evenly. Using your hands, form the crust into the sides of the pan first, working your way all the way around. Then, press the remaining graham cracker mixture into the bottom of the tart pan creating an even layer.

Bake for 5 minutes, until lightly golden brown. Remove from oven and let cool completely before filling.

To make the filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, powdered sugar, lemon juice, and lemon zest. Mix on low to combine and then speed mixer up to high and mix for 1 minute, until fluffy. Transfer to a separate bowl, and set aside.

In the bowl of a stand mixer fitted with the whisk attachment, add the heavy whipping cream and vanilla extract. Mix on low and gradually increase speed as mixture starts to thicken until you are full speed. Whisk until stiff peaks form.

Transfer the cream to the bowl with the cream cheese mixture and fold together. Spread into the tart crust evenly.

Top with sliced apricots. I spiraled mine, but you can pile them on or add in any kind of way you like!