In a saucepan over medium heat, whisk together granulated sugar, lemon zest, and eggs until the mixture is pale and light, about 2-3 minutes. Gradually stir in fresh lemon juice and continue to cook, stirring constantly for about 5 more minutes. The curd is ready when it thickly coats the back of a spoon. Remove from heat, incorporate cold butter and vanilla until smooth, then strain through a fine mesh sieve for extra smoothness. Cool your lemon curd in the fridge for at least 2 hours.

In a stand mixer or mixing bowl, add softened cream cheese, plain Greek yogurt, granulated sugar, and vanilla bean paste. Beat the mixture on medium-high speed for about 3 minutes, or until it is creamy, fluffy, and free of lumps.

Grab some jars or glasses to create your parfaits. Start by placing 3 tablespoons of crushed graham crackers as your base layer. Spoon a layer of creamy vanilla cheesecake over the crumbs, followed by a layer of refreshing lemon curd. Repeat the layering process until your containers are full, finishing with a lemon curd layer on top. Serve immediately or refrigerate until ready to enjoy.

Consider topping with freshly whipped cream for an extra touch of creaminess and visual appeal.