Line 2 (12-count) mini muffin pans with liners.
In a medium mixing bowl, add the melted butter, graham cracker crumbs, and sugar. Stir to mix well.
Spoon the graham cracker mixture into the bottom of each mini muffin liner and press down firmly. Set aside.
In a large mixing bowl, add the softened cream cheese. Mix for 2 to 3 minutes with an electric mixer on medium speed or until light and fluffy.
Mix in the tequila, lime juice, sweetened condensed milk, Cool Whip and lime zest. Gently mix with a rubber spatula.
If you would like to add a green tint to the cheesecake mixture, add 1 to 2 drops of green food color. Otherwise, the cheesecake will be white in color.
Spoon the cheesecake mixture into each mini cup liner, up to the top of each liner. Sprinkle with margarita salt.
Cover and freeze overnight or for at least 6 hours.
Before serving, remove each mini cupcake liner and discard. Place on a serving platter and garnish with whipped cream and a lime wedge.