Place softened cream cheese in a medium bowl. Using an electric mixer or a whisk, beat until smooth and creamy to avoid lumps.

Gradually add powdered sugar and vanilla extract to the cream cheese. Beat until well combined and smooth.

Gently fold in fresh raspberries, keeping them mostly intact for bursts of fresh flavor.

Use a small spoon or melon baller to scoop portions about 1 inch in diameter. Roll each portion between your hands to form balls and place them on a parchment-lined baking sheet.

Place the baking sheet in the freezer for 1 hour, or until the bites are firm.

In a shallow bowl, mix graham cracker crumbs with melted unsalted butter until evenly combined and sandy in texture.

Remove the chilled bites from the freezer and roll each one in the graham cracker mixture until fully coated. Place the coated bites back on the parchment-lined baking sheet.

Place the coated bites back in the freezer for another 30 minutes to ensure they’re firm and easy to handle.

Let the bites sit at room temperature for a few minutes before serving for a perfectly creamy texture.