Place softened cream cheese in a medium bowl and beat until smooth and creamy using an electric mixer or whisk.

Gradually add powdered sugar and vanilla extract, mixing until fully combined and smooth.

Gently fold in fresh raspberries, keeping them mostly intact so the Raspberry Cream Cheese Bites have bursts of fresh fruit flavor.

Scoop small portions about 1 inch in diameter using a spoon or melon baller. Roll into balls and place on a parchment-lined baking sheet.

Freeze the bites for 1 hour, or until firm.

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

Remove chilled bites from the freezer and roll each one in the graham cracker mixture until fully coated.

Place coated bites back on the parchment-lined sheet and freeze for another 30 minutes.

Before serving, let them sit at room temperature for a few minutes for the perfect creamy texture.