Begin by crushing about 8-10 graham crackers into fine crumbs using a food processor. In a medium bowl, mix the crumbs with 4 tablespoons of melted butter until well combined. Press this mixture into the bottom of serving cups to form a layer. Refrigerate for 20 minutes to set.

In a mixing bowl, pour in 1 cup of heavy whipping cream and whip it until soft peaks form, roughly 3-5 minutes. In a separate bowl, beat 8 ounces of cream cheese until smooth. Gradually add in 1/2 cup of sugar and 1 teaspoon of vanilla extract, mixing until creamy.

Fold the whipped cream into the cream cheese mixture using a spatula, starting with a small portion to lighten the cream cheese, then carefully fold in the remaining whipped cream.

Gently fold in 1 cup of fresh raspberries into the mousse mixture, keeping some whole for bursts of flavor.

Once the crust has chilled, spoon the raspberry mousse mixture into the cups over the crusts, filling them about three-quarters full. Smooth the tops and cover with plastic wrap. Refrigerate for at least 2 hours.

When ready to serve, remove cups from the refrigerator and optionally garnish with additional raspberries and crushed graham crackers.