Preheat your oven to 350°F (175°C). In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let cool.

While the crust cools, drain the thawed raspberries, reserving the juice. In a saucepan, combine raspberry juice, cold water, and gelatin. Let sit for 5 minutes, then heat gently until gelatin dissolves. Cool for 10 minutes.

In a bowl, beat softened cream cheese and sugar until smooth. Mix in the dissolved gelatin and drained raspberries. Chill until slightly set, about 20-30 minutes.

Whip the heavy cream until stiff peaks form. Fold into the raspberry mixture in three additions.

Spoon the mixture into the cooled crust, spreading evenly. Cover and chill for at least 6 hours or overnight.

Run a knife around the edges and remove the springform pan. Garnish with fresh raspberries and mint before serving.