In a mixing bowl, combine the crushed graham crackers, granulated sugar, and melted butter. Mix until thoroughly combined and the mixture resembles wet sand.

Using your fingers or the bottom of a glass, press the mixture firmly into the bottom of a greased mini muffin tin. Make sure to create an even layer and compact it well. Place in the refrigerator to set while you prepare the cheesecake filling.

In a separate mixing bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.

Gently fold in the whipped cream until fully incorporated.

Carefully fold in the fresh raspberries.

Remove the crusts from the refrigerator and spoon the cheesecake filling on top of each crust, smoothing the tops with a spatula.

Return the muffin tin to the refrigerator for at least 2-3 hours, or until the bites are firm and set.

Once set, carefully remove each bite from the muffin tin. Garnish with extra raspberries and whipped cream if desired.