Prepare Rhubarb Compote: In a medium saucepan over medium heat, combine chopped rhubarb, granulated sugar, and water. Cook for 10-15 minutes, stirring occasionally, until the rhubarb softens and breaks down into a chunky sauce. Stir in vanilla extract, then set the compote aside to cool.

Make Cheesecake Filling: In a large mixing bowl, beat together cream cheese, powdered sugar, and lemon zest using an electric mixer on medium speed until smooth and creamy, about 3-4 minutes. In a separate bowl, whip heavy cream until soft peaks form, about 2-3 minutes. Gently fold the whipped cream into the cream cheese mixture until fully combined.

Prepare Graham Base: In a mixing bowl, combine graham cracker crumbs and melted butter, stirring until the crumbs are well coated. Set the mixture aside.

Assemble Desserts: In serving glasses, add a layer of the graham cracker base at the bottom, then spoon in cheesecake filling, followed by a layer of the cooled rhubarb compote. Repeat layers until glasses are filled.

Chill: Cover each glass with plastic wrap and refrigerate for at least 2 hours or overnight for best results.