Preheat oven to 375°F (190°C). Line a small pie pan with parchment paper.

Pulse graham crackers and 2 tablespoons of sugar in a food processor until fine crumbs form; add melted butter and pulse until combined.

Spoon 2 tablespoons of the graham cracker crumbles into each of the 6 jars; gently press crumbles into the bottom. Place jars on a rimmed baking sheet. Press the remaining graham mixture into the pie pan.

Bake jars and pie pan in the preheated oven until golden brown, about 12–15 minutes. Remove from oven and cool on a wire rack.

Reduce oven temperature to 350°F (175°C).

Whisk condensed milk, egg yolks, lime juice, and 1½ teaspoons lime zest in a bowl until combined. Pour evenly into cooled jars.

Bake jars until the lime filling has set, about 10–12 minutes. Cool on a wire rack, then refrigerate until ready to assemble.

Beat whipping cream and 1 teaspoon sugar with an electric mixer until stiff peaks form.