Preheat the oven to 350°F (175°C).

In a mixing bowl, stir together the graham cracker crumbs and 3 tablespoons of the sugar. Add in the melted butter, water, vanilla extract, and almond extract. Mix thoroughly until the texture resembles damp sand. Press the crumb mixture evenly across the base and up the sides of nine 4-inch tart pans with removable bottoms.

Place the crusts on a baking sheet and bake for 8 to 10 minutes, or until lightly golden and fragrant. Allow the crusts to cool fully in the pans before adding the filling.

In a separate bowl, beat the cream cheese and remaining ⅓ cup sugar with an electric mixer on medium speed until smooth and creamy. Add the Greek yogurt and sour cream, continuing to mix until fully combined. Beat in the eggs, followed by the Key lime zest and juice, ensuring the filling is smooth and cohesive.

Distribute the cheesecake batter evenly into the cooled tart crusts, smoothing the tops with a spatula if needed. Bake for approximately 15 minutes, or until the centers are just set and no longer jiggly. Remove from the oven and allow the tarts to cool completely at room temperature.

Before serving, top each tart with a swirl of sweetened whipped cream, a sprinkle of lime zest, and a slice of fresh Key lime if desired. Store the tarts in the refrigerator, covered, until ready to serve.