If you are using homemade whipped cream, make that first. Place the heavy whipping cream into a bowl and begin to whip on medium speed with a hand mixer (or in a stand mixer). Add the powdered sugar and vanilla and continue to beat at high speed until the cream is nice and stiff. This will take about 4-5 minutes. Place the whipped cream in the fridge until ready to use.
Place the graham crackers into a small food processor and pulse until crumbly (not too much or you will get a powder). Alternatively, you can place the graham crackers in a plastic bag and break them up using a rolling pin.
Add the graham crackers crumbles to a bowl, add the melted butter, and stir to combine. Pour in the toasted coconut, stir again, and set aside.
In a large mixing bowl, beat the cream cheese on medium speed for 1 minute. Add the vanilla and lime juice and continue to beat until creamy and smooth.
Add the whipped cream to the bowl with the cream cheese mixture and fold it in with a spatula.
Add the cheesecake mixture to a piping bag and pipe a little into the bottom of each glass (you can also just spoon the cheesecake mixture into a glass). Sprinkle the graham cracker mixture on top of the first layer. Add another layer of the cream cheese mixture and sprinkle more graham crackers on top. Create one more layer of cheesecake.
Sprinkle the top with toasted coconut and lime zest. Enjoy immediately or refrigerate until ready to eat.