Preheat your oven to 350°F (175°C). Pulse graham crackers into fine crumbs and combine with melted butter. Press mixture into molds and bake for 6-8 minutes. Let cool completely.

In a mixing bowl, combine lemon Greek yogurt and whipped cream. Fold in powdered sugar gently until smooth and creamy. Spoon mousse into cooled crusts.

Spoon lemon curd into the center of each mousse-filled puff, approximately a teaspoon each.

Melt white chocolate and mix in food coloring if using. Dip each puff into chocolate and let excess drip off. Allow to harden on a parchment-lined tray.

Place assembled puffs in the freezer for at least 4 hours to set the filling and shell.

Remove puffs from the freezer and thaw for 10-15 minutes at room temperature before serving.