Mini Brown-Sugar Cheesecakes

Preheat oven to 350 degrees F. Meanwhile, in a small bowl, combine graham cracker crumbs, granulated sugar, and salt. Add butter and stir until combined. Spoon about 1 tablespoon mixture into each cup of a buttered 24-cup mini muffin pan; press down to form a solid bottom layer. Bake for about 5 minutes. Transfer pan to a wire rack to cool. Reduce oven to 300 degrees F. In the bowl of a stand mixer, beat cream cheese until light and fluffy, about 2 minutes. With beater running, add eggs, 1 at a time. Add lemon juice and zest, vanilla, ground ginger, and brown sugar and beat until combined. Divide filling equally among muffin cups and bake until firm, 15 to 20 minutes. Transfer to a wire rack and let cool completely. Refrigerate until set, for at least 4 hours or overnight. Gently run a knife around the cheesecakes' edges to loosen them, and invert pan to release the cakes. Transfer to a cake stand and garnish with candied ginger.