1. In a medium bowl, combine graham cracker crumbs, melted butter, and sugar. Mix until evenly moistened.

2. Press the crumb mixture firmly into the bottom of a parchment-lined 9×9-inch square pan. Chill in the refrigerator for 20 minutes.

3. In a large mixing bowl, beat cream cheese until smooth. Add sweetened condensed milk, lemon juice, lemon zest, and vanilla extract. Beat until fully combined and creamy.

4. In a separate bowl, whip heavy whipping cream to stiff peaks. Gently fold the whipped cream into the cheesecake mixture until fully incorporated.

5. Spread the cheesecake filling evenly over the chilled crust. Refrigerate for at least 4 hours, or until set.

6. Toast shredded coconut in a dry skillet over medium-low heat, stirring constantly until golden, about 3 minutes.

7. Spread lemon curd evenly over the chilled cheesecake layer. Sprinkle with toasted coconut.

8. Cut into 16 bars. Garnish with whipped cream, lemon slices, and fresh mint if desired. Serve chilled.