Prepare the Tart Shells:

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Prepare the Pie Crust: Roll out the pie crust on a lightly floured surface. Use a round cookie cutter or the rim of a glass to cut out 12 small circles, approximately 3 inches in diameter.
3. Fit the Crusts into Muffin Tin: Grease a 12-cup muffin tin with butter. Gently press each pie crust circle into the muffin cups, ensuring they form a small tart shell. Use a fork to prick the bottom of each shell to prevent puffing during baking.
4. Bake the Tart Shells: Bake in the preheated oven for 8-10 minutes or until the crusts are golden brown. Let them cool completely before filling.

Make the Cream Cheese Filling:

5. Whip the Cream Cheese: In a mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.
6. Add Sugar and Vanilla: Mix in the powdered sugar and vanilla extract, then add the lemon juice. Beat until well combined and smooth. The filling should be fluffy and creamy.

Assemble the Tarts:

7. Fill the Tart Shells: Spoon a generous amount of the cream cheese filling into each cooled tart shell, spreading it evenly.
8. Top with Peaches: Arrange the thin peach slices on top of the cream cheese filling in a circular pattern or however you prefer.
9. Drizzle with Honey: If desired, drizzle a small amount of honey over the peaches for added sweetness and shine.
10. Chill the Tarts: Refrigerate the tarts for at least 30 minutes to allow the flavors to meld and the filling to firm up.