Make the crust: Line six cups of a jumbo muffin tin with plastic wrap. Pulse granulated sugar and graham crackers in a food processor until very finely ground. Transfer to a small bowl, and stir in melted butter. Press into prepared muffin tin. Place in freezer while preparing filling.
Make the filling: With an electric mixer on medium speed, beat cream cheese, creme fraiche, and confectioners' sugar until combined. In another bowl, beat heavy cream just until medium-stiff peaks form; fold into cream-cheese mixture. Spoon into crusts; freeze until firm, about 30 minutes.
Make the jelly: Combine pomegranate juice, lemon juice, and sugar in a saucepan. Bring to a rolling boil, stirring until sugar is dissolved. Add liquid pectin; return to a rolling boil, and cook 1 minute, stirring occasionally. Transfer jelly to a large bowl set over an ice-water bath until cool but pourable. (If not using immediately, jelly can be refrigerated in an airtight container up to 1 month; heat over low until smooth before using.)
When ready to serve, lift out cheesecakes by gently pulling up on the plastic wrap. Carefully remove plastic; set cakes on serving plates. Drizzle each with jelly, and garnish with pomegranate seeds.
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