In a large bowl, beat cream cheese at medium high speed with an electric mixer until fluffy. Add swetened condensed milk and Key Lime juice, beating at medium speed until smooth. Fold in whipped topping. Cover tightly, and refriderate up to 1 day.

Preheat oven to 350°F.

In a medium bowl, combine Graham cracker crumbs, melted butter, and sugar. Spread in a thin layer on a rimmed baking sheet.

Bake until lightly golden, 7-10 minutes. Let cool completely on pan.

In the bottom of 8 (9 oz.) plastic cups, place 2 tablespoons Graham cracker mixture. Top with key lime mixture. Repeat layers, topping with additional Graham cracker crumbs and a lime wedge if desired.