In a mixing bowl, combine the graham cracker crumbs, melted butter, and sugar until well mixed and crumbly. Press this mixture firmly into the bottom of six serving glasses to form an even layer. Refrigerate for about 15 minutes to allow them to set and become firm.

In a medium saucepan over medium heat, combine the diced rhubarb with granulated sugar. Cook for 8-10 minutes, stirring gently until the rhubarb is tender and glossy, resembling a thick sauce. Remove from heat and stir in the lemon juice. Let the rhubarb mixture cool completely.

In a large mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy, about 2 minutes.

In a separate bowl, whip the cold heavy cream until soft peaks form. Gently fold the whipped cream into the cream cheese mixture until fully incorporated. Next, fold in the cooled rhubarb glaze, mixing until the color is evenly distributed.

Spoon the creamy rhubarb filling over the chilled crusts in the glasses, smoothing the tops for an even finish. Garnish with fresh rhubarb ribbons and a dusting of powdered sugar.

Cover the filled glasses with plastic wrap or lids and refrigerate for at least 2 hours, allowing the flavors to meld and the dessert to set.